Yield: 4 Servings
|12 ounces||Fresh tomatoes (2 medium)|
|3 cups||Italian bread cut in 1-1/2 inch cubes|
|¼ cup||Roasted red peppers from jar; drained; chopped|
|¼ cup||Sliced pitted green olives|
|¼ cup||Loosely packed fresh basil leaves torn into pieces or-|
|2 tablespoons||Chopped fresh parsley|
|¼ cup||Olive oil|
|1 tablespoon||Red wine vinegar|
|¼ teaspoon||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, .