Instructions
Blanch tomatoes in large pot of boiling salted water for 1 minute. Transfer tomatoes to large bowl of ice water. Cool; drain. Peel, quarter lengthwise, and seed tomatoes.

Line 9x5-inch loaf pan with plastic wrap, extending over edges 1 inch. Heat oil, garlic, thyme, and sugar in large saucepan over low heat until sugar dissolves, about 5 minutes. Add tomatoes; simmer 2 minutes (do not stir). Set large strainer over large bowl; drain tomatoes, reserving oil.

Layer tomatoes in loaf pan, sprinkling layers with salt and pepper. Press plastic wrap onto tomatoes. Place second 9x5-inch loaf pan over tomatoes and place cans (or other weights) inside pans to compact. Cover reserved oil and tomatoes separately and chill 24 hours.

Using electric mixer, beat cream in medium bowl until peaks form. Add cheese; beat until stiff peaks form. Cover; chill until cold, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Using plastic wrap as aid, transfer compacted tomatoes to work surface. Cut in half lengthwise, then crosswise into thirds to create 6 portions. Transfer 1 tomato square to each of 6 plates. Scoop some of the cheese cream atop each tomato square. Sprinkle crushed black pepper over cream. Drizzle some of the reserved oil over, garnish with microgreens, and serve.

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Yields: 6 Servings
     Bon Appetit magazine, September 2006, page 36

notes:  Microgreens are the hot restaurant garnish these days. Older than sprouts but not as mature as baby lettuces, they have an intense flavor -- and look great on the plate. Look for them at specialty food stores.

Cuisine:   Uncategorized

Main Ingredient:   Tomatoes