Three Tomato Salad | Rodney Strong Sonoma County

Ingredients

• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 2 tablespoons pickled jalapeño juice (from 1 small can pickled jalapeños)
• 1 1⁄2 teaspoons red wine vinegar
• 1⁄2 teaspoon fresh lemon juice
• 1⁄2 teaspoon dry mustard, such as Colman’s
• 1⁄2 teaspoon sweet Hungarian paprika
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon dill seed, crushed
• Freshly ground pepper to taste
• 1 pound tomatoes of varying colors, sliced 1⁄2 inch thick
• 1⁄2 cup loosely packed fresh basil leaves
• Salt and freshly ground pepper to taste
• 3 tablespoons cornmeal
• 3 tablespoons masa harina (Mexican corn flour)
• 8 ounces green (unripe) tomatoes, sliced 1⁄2 inch thick
• 1⁄4 cup all-purpose flour
• 1 large egg, beaten
• Canola oil for frying
• 2 tablespoons minced fresh basil
• 1 tablespoon red wine vinegar
• 1⁄4 cup extra-virgin olive oil
• 8 slices bacon, diced
• 1 pint cherry tomatoes, stemmed and halved