This easy-to-make lunch or light dinner option showcases the bold flavors of your ripened homegrown tomatoes. Beat the heat this summer by serving it with a crisp, white wine.
1/2 cup extra virgin olive oil
4 tablespoons butter
3 cloves garlic, peeled and sliced
1/2 Breadsmith Baguette, cut into 1/2-inch cubes
4 pounds any and all kinds and colors of the best vine-ripened tomatoes available
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
1 handful fresh basil leaves, thinly sliced
Preheat oven to 350 degrees.
Heat 1/4 cup of the oil and butter in skillet over medium heat. When butter has melted, remove skillet from heat and add garlic and bread cubes and mix well.
Place skillet in oven and bake until bread cubes are golden and crisp, 10-15 minutes.
Remove skillet from oven and set aside to cool.
Meanwhile, prepare the tomatoes: core and slice tomatoes into medium cubes.
Put tomatoes into a bowl, add vinegar and remaining 1/4 cup oil.
Season to taste with salt and pepper and mix well.
Before serving, toss bread and basil with the tomatoes.
Adjust seasonings. Garnish with sprigs of basil.