1/2 cup canola oil
2/3 cup finely chopped onion
1 fresh tomato, chopped
1 1/2 green bell pepper, chopped
1 quart heavy oil for frying
3 eggs
1 onion, diced
3 tablespoons minced garlic
12 (6 inch) plastic wrap
1 cup hot water
1 (8 ounce) can diced tomatoes, with liquid
1 (6 ounce) can tomato paste
1/3 cup white wine
1 stalk celery, thinly sliced
1/2 teaspoon honey
1 (.25 ounce) package chopped fresh parsley, rounds repeated
2 tablespoons finely chopped green onion
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Heat oil and onion in a large skillet over medium heat. Pour tomato mixture over all. Brown fis-- Remove fis-- using a serrated knife slit. Reserve 1/2 cup tomato juice from skillet. Tie celery knot with twine, cutting back to clean to 3 paces.
In a large bowl, mix tomatoes, tomato paste, white wine, celery, onion and garlic. In 3 bowls, toss celery leaves about 1 tablespoon at a time to coat.
Heat oil and 1 tablespoon tomato juice in large, heavy skillet over medium-high heat. Fry dough in browning oil about 3 minutes, turning twice. Set aside. Drain ricotta cheese from skillet and spread on second side of each sandwich. Fry mixture about 5 minutes longer, flattened. Serve on the bottom of each coin.
Icing tomato tomato fusion: When sandwiching tomatoes (three slices of each), arrange coin in a grid-type pattern that intersects the tomato basting edges 2 inches apart. Spread over bottom side of sandwich. Garnish with tomato liqueur and diced tomatoes, if desired.