1 pound whole palm leaves
1 pound fresh tomato slices
6 whole cloves garlic pressed and sliced
1 teaspoon dried sage leaves
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dried oregano
12 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Place palm leaves in a small bowl to dry. In a medium bowl, combine tomato slices, garlic and sage. Reserve 1 teaspoon of grated garlic.
Melt olive oil in a large skillet. Mix in olive oil, vinegar and salt. Stir in flour, parsley and 1/2 teaspoon garlic powder. Fry mustard and basil over medium heat.
Remove the palm leaves from the oven and turn them onto a flat surface. Rub the garlic and olive oil mixture over the palm leaves until evenly coated.
Over medium heat, broil the palm leaves until golden brown, about 3 minutes. Flip the palm leaves and drizzle with olive oil mixture drizzle over the hot cooked palm. Top with tomato slices and fry until crisp. Serve hot.