| Ingredients: |  |
| |
 |
|
|
12
oz. ripe plum tomatoes |
|
|
|
3
tablespoons white wine vinegar |
|
2 large
cloves garlic, peeled and chopped |
|
1
cup stale Italian, French or other type of rustic bread * |
|
1/2
cup brine cured black olives, pitted and halved |
|
3 tablespoons
shredded arugula or basil
|
| Directions: |
| |
| 1. | Roast
the red peppers:
 |
Cut peppers
into quarters and remove stem, seeds, and membranes. |
|
Line a baking
sheet with foil. Place peppers down on foil, skin side up and press each segment
to lie flat on sheet. e. |
|
Bake in
an oven at 425º for 20 minutes or until skin is blackened and blistered. |
|
Remove peppers
from oven and place in a paper bag. Close bag and let cool for 10 minutes. |
|
When cool
enough to handle, remove and discard skins. | |
Slice the
peppers and set aside.
| |
| 2. | In
a medium sized bowl whisk together the olive oil, white wine vinegar, garlic,
salt and pepper. |
| 3. | Quarter
the tomatoes. Place a sieve over the bowl of vinaigrette mixture in step two and
using a spoon, scoop the seeds and pulp from the tomatoes into the sieve. Press
the pulp with the back of the spoon to squeeze out tomato juice into the vinaigrette
then discard the seeds and pulp. |
| 4. | Place
quartered tomatoes into a large bowl and add the sweet peppers. Pull apart the
bread into bite sized pieces and add to bowl. |
| 5. | Add
the olives, arugula and vinaigrette then toss to coat and serve. |
