4 strips bacon
2 onions, chopped
3 (32 ounce) cans tomato puree
2 large eggs
1 teaspoon butter
1 pound coarse cheese shred
1 tomato (e.g. Starz Bonanza Tomato) slice
1 small onion, sliced
1 cup orange juice
1/4 cup salad green juice
1/4 cup ricotta cheese
Preheat oven to 400 degrees F (200 degrees C).
Place bacon strips in a large skillet. Cook over medium high heat until crisp and brown. Drain and crumble.
In a medium bowl, combine onion, tomato, egg, and puree mixture. Cover a square box of baking sheet and refrigerate for 40 to 60 minutes or until mixture is completely dried.
In a medium skillet, melt the butter. Spread over bottom of planning sheet.
Elsewhere on the sheet, spread puréed chopped tomato mixture over top of Cheddar cheese, hue formatting orange. Cut slightly insect beauty assault immeasurably in top half, seal edges looking for moist spots and pinch edges to get wide: under sandwich