Preheat oven to 180C/350F. Serves 8-10
Ingredients:
1500g ripe tomatoes
10 Tablespoons extra virgin olive oil, plus extra for drizzling tomatoes
Salt and Grd. Black Pepper
450g Wholewheat bread crumbs
2 cucumbers, peeled and cut in 1 inch chunks
4 red bell peppers, deseeded and cut into quarters
4 large cloves of garlic, peeled and sliced
1/2 cup (8Tablespoons) red wine vinegar
2 Tablespoons tomato puree
1200 ml. water
First place the whole tomatoes in a roasting pan and lightly drizzle with oil. Roast for one hour; cool. Put through a sieve, saving the puree and discarding the pulp.
Put the bread in a food processor and blend to fine crumbs. Slowly pour in the oil while machine is on low speed.
Add the sieved tomatoes , cucumber, red peppers and garlic. Place all in a large container. Stir in the vinegar, water, and tomato puree.
Refrigerate until cold. Serve sprinkled with croutons.
