1 2/3 cup all-purpose flour, divided
6 eggs
2 large heirloom tomatoes
Salt and freshly ground black pepper, to taste
1/2 cup extra virgin olive oil

Whipped Ricotta
8 ounces (1 cup) ricotta cheese
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Piperade
2 bell peppers, seeds removed and roasted
1/2 preserved lemon, seeds and insides removed
1/2 teaspoon calabrian chile, or more to taste
Red wine vinegar, to taste
Salt and freshly ground black pepper, to taste

Bagna Cauda
1/2 bunch basil
1/2 bunch parsley
4 anchovies
1 clove garlic
1 teaspoon red wine vinegar
Lemon zest, to taste
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Schnitzel:

Remove the core of the tomatoes.
Cut the tomatoes in half lengthwise, then slice off the ends so they can rest flat on a board.
Place 2/3 cup flour and eggs in a blender, and blend until incorporated.
Season each slice of tomato generously with salt and pepper.
The remaining 1 cup flour on a plate, dredge each slice in the flour, tap off any extra, then dredge in batter.
Heat the olive oil a large sauté pan over medium high heat.
Fry the tomato slices in the oil until golden brown on both sides.

Whipped Ricotta:

Place all ingredients in a food processor and blend until smooth.

Piperade:

Place all ingredients in a food processor and blend until smooth.

Bagna Cauda:

Place all ingredients in a food processor and blend until slightly chunky, about the consistency of pesto.

Place tomato schnitzel on a platter and serve with the three sauces on the side.