Ingredients
3 c. crusty whole wheat bread, cut into 1-inch cubes
2 lbs ripe tomatoes, chopped into 1-inch pieces
1 small sweet onion, sliced thin and halved
4 T. shredded basil (only use fresh)
4 T. balsamic vinegar
4 T. olive oil
Salt and pepper to taste
Directions
Place the bread cubes in a preheated oven at 325° F. Toast 15 to 20 minutes until crisp and slightly browned, turning every so often. Put in a medium bowl. Add remaining ingredients and toss gently. Taste for seasoning. Let flavors marinate for 15-20 minutes. Serve at room temperature.
Makes 6 servings.
Recipe from Mom
Got some tomatoes left over from a trip to the farm stand or your own garden? This rustic Italian recipe is perfect for the excess bounty. It is quick, easy, and mucho delicioso. Use any tomatoes that are at their peak. Your choices include regular reds, cherries, grapes, yellows, heirlooms, or a combination. You can add garlic for a pungent, heart-healthy effect or substitute shallots for the onions for a milder flavor. Feel free to add good calamata olives cut in half. DASH for Health always recommends you use whole grain or 100% wheat bread, but the recipe works for any rustic, crusty loaf.
No comments:
Post a Comment