12 oz Fresh tomatoes (2 medium)
3 c Italian bread cut in 1-1/2
-inch cubes
3/4 c Water
1/4 c Roasted red peppers from
-jar; drained; chopped
1/4 c Sliced pitted green olives
1/4 c Loosely packed fresh basil
-leaves torn into pieces
–or-
2 tb Chopped fresh parsley
1/4 c Olive oil
1 tb Red wine vinegar
1/4 ts Salt
1/4 ts Ground black pepper
Preaheat oven to 250 degrees. Use fully ripe tomatoes. Core tomatoes; cut
into 1-inch chunks; set aside. Place bread cubes in a shallow baking pan.
Bake until dry, about 15 minutes; place in a large serving bowl. Stir water
into bread cubes; let stand until water is absorbed, about 2-3 minutes.
Drain, gently pressing excess moisture from bread. Add red peppers, olives,
basil and tomatoes. In a small bowl combine oil, vinegar, salt and black
pepper; toss with bread mixture. Serve immediately or let stand at room
temperature to let flavors blend. Serves 4.
“TOMATO LOVERS RECIPES”, FLORIDA
TOMATO COMMITTEE
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
4 Servings