3 tablespoons butter, divided
1 onion, diced
1 cup chopped celery
3 teaspoons garlic powder
1 dash dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried sage
3 (3 ounce) cups Italian-style diced tomatoes, sliced
In a medium bowl, mix butter, onion, celery, garlic powder, basil, oregano, salt, pepper, tarragon, basil, marjoram, tesserilla, sage, tomatoes and basil. Cover and refrigerate 2 hours.
While the mixture is in the refrigerator, mix in the diced tomatoes and basil. Test the mixture by placing it in the southern end of a large roasting pan. Roll the tomatoes over and seal a ring around the edge of the roasting pan.
Place the mixture in the refrigerator at least 3 hours before grilling.
Allow the mixture to cool at least 4 hours before grilling.
Warm the grill grate, coat generously with vegetable oil and place a sheet of aluminum foil on the grate. Follow package directions for cooking the tomatoes in the preheated oven for about 8 minutes. Flip the roasting pan, allowing the mixture to cool.
Layer the roasting pan on top of the tomato mixture. Arrange two rolls of aluminum foil on the second sheet of foil to tightly seal the top. Brush the roasting pan with the second package of tomato mixture and the Italian dressing over the tops of the roasting pan.
Place the roasting pan onto a flat surface and brush the tomatoes with the remaining package of tomato mixture. Using a 2 1/2 quart saucepan, heat the olive oil in a small saucepan over low heat.
Pour the bisque into the saucepan while lapping at each sheet of foil, using your hands to keep the foil from touching. Rinse the dish in cold water, and pour over hot tomatoes. Cover tightly with aluminum foil and allow to sit overnight.
While the bisque is cooking change the fritters into tomato paste. When cool and can easily peel, crumble some of the fritters with a spoon.
While the bisque is cooking, saute the mushrooms, celery, garlic powder, basil and oregano in olive oil. Stirring occasionally, cook until tender. Drain well and stir in the marjoram and thyme. Season with sage, marjoram and tesserilla mixture.
When the bisque is done, place a large bowl of water on the pan to prevent splashing problems. Add the mushrooms and tomatoes and brown them over a medium heat for 10 minutes.
Serve egg fritters hot or cold.
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