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1 baguette or rustic bread, one day old, cut in 2 cm cubes (he used Art-is-in Bakery Dynamite White)
4 vine ripened tomatoes, large diced
½ red onion or scallions, sliced (optional)
½ bunch flat leaf parsley, leaves only, whole
4 to 6 Tbsp. good Olive oil
Salt & Pepper to taste
2 Tbsp. Balsamic Glaze (available from Cuisine & Passion)
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In a non-stick pan heat 4 Tbsp. Olive oil, add cubed bread and fry until golden brown over medium heat. Add remaining oil if needed. Place the browned bread into a bowl and bring to room temperature.
In a separate bowl place diced tomato, parsley, onion (if using) and seasonings. Add bread to tomato mixture and toss; drizzle balsamic glaze on top and serve immediately.
All ingredients can be prepared in advance but mixed at the last minute for best results.
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6 large tomatoes, peeled, seeded and diced
2 cups cucumber, peeled, seeded and diced
2 cups red bell pepper, diced
2 cups onion, diced
2 cups celery, diced
100 ounces tomato juice
3 cloves garlic, chopped
Flat (Italian) parsley, chopped
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Mix all ingredients in a large bowl.
Ladle into blender and blend to a smooth puree, in batches.
Adjust seasoning and chill. |
