Cut the bread into 2-inch rounds using a small biscuit cutter (you should get two rounds per slice of white bread). Spread each round with mayonnaise. Top half of the bread with a slice of tomato and season with salt and pepper. Top with a basil leaf and the remaining bread rounds.

Preheat oven to 300 degrees F.

Place the tomatoes, onion, garlic, and thyme on a parchment or foil-lined baking sheet.  Drizzle with olive oil and toss to coat.  Roast in oven for two hours.

Let tomatoes cool to touch.  Remove peels, tear into bite-size pieces, and transfer to a stockpot with roasted onion, garlic, and thyme.  Add chicken broth and bay leaves.  Bring to a boil and then reduce heat to a simmer and cook uncovered for 40 minutes.  Remove thyme sprigs and bay leaves and season with salt and pepper.  Use an immersion blender or transfer to a blender and blend until smooth and creamy. Return the soup to the pot and stir in heavy cream.  Simmer for 10 more minutes and serve.

Arrange the tomato slices on a platter. In a medium bowl, combine the onion, cucumber, and cherry tomatoes. In a small bowl, whisk together the oil, vinegar, salt, and pepper. Add to the salad and toss to combine. Spoon the salad onto the sliced tomatoes. Garnish with the scallions.

Preheat oven to 325 degrees F.

In a sealed plastic baggy, crush the cornflakes. Add paprika, salt, pepper, and cayenne pepper.  Put the mixture in a shallow dish. In another shallow dish, use a whisk to combine the eggs and egg white.

Season each halibut fillet with salt and pepper.  Dip each fillet in the egg mixture and then dredge in the cornflake mixture. Place the fish on a greased baking sheet and bake until the fish is opaque and flakes with a fork, about 15 minutes.

While the fish is baking, make the relish.  Mix all of the relish ingredients in a small bowl.  Set aside.

Place the halibut on a serving plate and spoon the relish on top of the halibut. Serve immediately.