1. To make the garlic aioli, separate two yolks and place them in a blender with minced garlic. Blend for 10 minutes or until the mixture is fluffy and white. Add the olive oil slowly. When it is mixed in, add the canola oil slowly. This process should take 15 minutes. Add a pinch of pepper, salt, cayenne and lemon juice.

2. Grate the Ricotta Salata cheese in a cheese grater and put it in a bowl.

3. To make preserved lemons, slice the lemons lengthwise into a container. Add 1 part sugar to two parts salt. Pour the lemon juice and water in to cover the lemons. Add in juniper berries and other dried herbs. Leave the lemons in a sealed container for 2 weeks, stirring occasionally. Take off the yellow and dice finely to use as a garnish for the tomatoes.

4. To make onion tomato ragu, slice up an onion. Add olive oil and butter to a skillet. Add chopped garlic and onions. Let the onions saute. Prepare the herbs. Take canned tomatoes and add them to the ragu mixture. Let it simmer on low heat for 35-40 minutes. Add the herbs. At the end, add a little more olive oil and fresh basil in.

5. Take the green tomato and slice it half an inch thick. Season flour with salt, pepper, cayenne, paprika, cinnamon, nutmeg and semolina. In a mixing bowl, add two eggs and mix with a whisk. Dry the tomatoes slightly with the flour mixture, drop them into the egg mixture and then cover them in breadcrumbs.

6. Fry the breaded tomatoes in oil set at 375 degrees. Set them in a basket in the oil until they are golden and crispy.

7. Place a little ragu on a plate, put the fried tomatoes on top and add Riccota salata. Drizzle the garlic aioli over it and add the preserved lemons.