Ingredients:
4 Slices White Bread |
4 Tablespoons Olive Oil |
1 Clove Garlice, Minced |
7 Large Very Ripe Tomatoes, Cut Into Sixths |
1 medium Green Pepper, Seeded And Cut Into Sixths |
1 medium Onion Quartered |
1 medium Cucumber, Peeled, Seeded And Cut Into Sixths |
1 medium Green Pepper, Seeded And Cut Into Sixths |
2 Tablespoons Wine Vinegar |
1 Teaspoon Worcestershire Sauce |
1 Teaspoon Pepper |
1 dash hot pepper sauce to taste |
|
Preparation / Directions:
Trim crusts from bread and cut into 1/2-inch cubes. Heat 3 tablespons oil in a 12-inch skillet. Add bread cubes and saute 1 minute. Add bread cubes and saute 4 minutes. Spread bread cubes on a baking sheet. Bake at 350 F for 20 to 30 minutes or until crisp; set aside.
Assemble and attach Fruit/Vegetable strainer. Turn to speed 4 and strain 5 tomatoes into a large bowl.
Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind remaining tomatoes, onion, cucumber, and green pepper, into bowl with tomato puree. Add remaining olive oil, vinegar, worcestershire sauce, salt, pepper, and hot pepper sauce; mix well. Refrigerate at least 2 hours before serving. Serve with toasted bread cubes.
|
