Tomato "SFogliata" -16 ea. tomatoes large organic, blanched, skinned -1 avocado peeled, pitted, 1/8 diced -1 cup cucumber peeled, seeded, 1/8 inch diced -1/2 cup lettuce romaine, stem removed, 1/8 inch diced -1/2 apple golden delicious, peeled, seeded, 1/8 inch diced -3T mayonnaise -to taste salt sea, fine ground -to taste pepper white, ground from a mill Tomato Coulis -6oz tomato ripe, organic, blanched, skinned, seeded -1/2 oz. vinegar sherry wine -1/2 oz. tomato ketchup 2 drops tabasco -to taste salt sea, fine ground -to taste pepper white, ground from a mill -1/4 oz oil olive, extra virgin *Blend all ingredients in a blender until smooth. Strain and refrigerate.     Cut a very thin slice off the stem, and then cut another slice off the tail end. Scoop out the flesh and the seeds. You should have a rectangle shaped tomato, which form the layers of the "SFogliata". In a bowl, combine the remaining ingredients. Layer the tomato and crab mixture using four layers of tomato and three layers of crab. Trim sides using a sharp knife. Arrange the completed "SFogliata" on a chilled plate along with the tomato coulis and serve at once.