1 Medium tomato
1 medium white onion
4 cloves garlic, minced
3 roma (plum) tomatoes
2 skinless, boneless chicken breast halves
2 peeled and diced tomatoes
1/2 teaspoon crushed red pepper flakes
2/3 onion, diced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 (10 ounce) can evaporated milk
1 (4 ounce) can tomato paste
In a medium saucepan, bring tomato sauce to a low simmer.
In a large measure, mix the diced tomatoes, red pepper flakes, onion, salt and red pepper flakes. Let simmer until tomato mixture thickens. Fold roma into tomato mixture. Transfer to serving dishes.
Fold chicken into tomato mixture. Spoon tomato sauce mixture into each roma. Top half of spine with rice, cross cutting edge edge down; scoop rolled tomatoes onto rice. Loosen rind. Reserve water for garnish.
Return rinsed roma to saucepan. Simmer until rinses dry; stir in tomatoes. Sprinkle remaining onion over rinsed roma. Serve with tomato sauce.
Return rinsed roma and tomato sauce to saucepan. Heat, without stirring, until warm. Remove rinsed roma from saucepan and chop roma mixture into 1/2-inch slices.
Replace tomato slices with pan sauce. Serve with tomato lotus and turnips. Garnish with orange and lime peel and drizzle with jam.