Directions

1. Heat olive oil in saucepan over medium heat. Add shallots, garlic and sweet peppers. Cook until soft and translucent, stirring often. Add remaining ingredients and simmer covered for 20 minutes, stirring occasionally. When finished, remove from pan and purée mixture in a food processor until smooth. Season to taste with salt and pepper.
2. Meanwhile, heat canola oil in deep fryer to 375° F and cut tomatoes into 1/4-inch slices. Season with salt and pepper.
3. Dust each slice lightly with flour, dip into whisked eggs and coat with bread crumbs. Being careful not to overcrowd, place slices into deep fryer, cooking until golden brown (about 2 minutes). When finished remove with slotted spoon and place on paper towels. Repeat as necessary until all slices are fried.
4. To assemble pour several spoonfuls of purée onto plate. Place fried tomato slice on top and add goat cheese. Top with another slice. Repeat. Garnish with rosemary.