1/2 head romaine lettuce, torn
2 stalks celery , thinly sliced
3 oranges, peeled
5 garlic cloves, minced
1 teaspoon salted liquid
1 tablespoon lime juice
1 lime, peeled and flaked
1/2 cup second-hand chopped tomatoes
1/4 cup tomato paste
place cubed, heated raw lettuce in a heat-proof bowl, and mix together 1/2 cup oil, celery, and 1/2 cup liquid.
Steam five bunches of fresh tomatoes in a large, shallow bowl, until they are clear and oil is reduced to a nice thick paste. Puree the dressing in a medium bowl, and whisk in tomatoes and paste.
Refrigerate for 4 hours, letting large tomatoes dry out before serving. (note: similar results may be obtained if cooking the tomatoes in bland water for longer than 2 hours.) (note: similar results may be obtained if cooking the tomatoes in bland water for longer than 2 hours.)