Service for 4 (designed as a first course dish)

1 pound medium sized squid cut into rings
2 medium sized German Stripe tomatoes
4 small Vidalia onions
1/2 pound bacon slab cut into 1/4" dice
4 tablespoons basil (pistou) sauce
1 large yukon potato
6 basil leaves

To Prepare the Vegetables:

Roast the tomatoes -- Roast the German Stripe tomato using the same manner as other tomatoes... See How to Roast Tomatoes

For the Basil Sauce -- Prepare the Basil sauce as shown ... How to prepare basil sauce (pistou).

Dice the potatoes twice the size of the bacon dice. Parboil in salted water.

Final Cooking

Saute the bacon over medium flame to release fat that will be used to saute the squid and parboiled potatoes. After the bacon has released it's fat set the bacon aside on a paper towel set over a grating. Saute the potatoes and vidalia onion in the released bacon fat. Then saute the squid in the bacon fat quickly for 1 minute.

Assembly:

Pour off all the fat from the pan and deglaze with 1/4 cut of Rose wine. Add the roasted heirloom tomatoes, and basil sauce.

Warm 4 soup plates. Put the heirloom tomatoes and basil sauce in each plate. Place on top some bacon, potato and 1 vidalia onion. Arrange the saute squid on top. Garnish with some basil strips cut with a scissors and a few basil leaves (see image above).

Notes:

Wine Pairing: Use the same Rose wine that you use for the sauce.