Definitely a recipe that improves upon sitting refrigerated for several hours.
Makes about 6 cups.
4 large, very ripe tomatoes, chopped coarsely
1 medium onion, chopped coarsely
1 red bell pepper, chopped coarsley
1 cucumber, peeled, seeded, chopped coarsely
¼ cup each, parsley and basil, finely chopped
1Tbp sriracha sauce (or tabasco, or similar hot chili sauce)
2-3 slices good white bread, torn into big pieces and soaked very briefly in water to moisten
2 tsp Worcestershire sauce
¼ c olive oil
2 T vinegar (sherry vinegar or balsamic is nice)
salt and pepper to taste
Process the mixture in batches in a food processor. You can make it as smooth or chunky as you like. You might want to add some tomato juice or V-8 to thin it out, too. Chill well before serving.
Drizzle each serving with some good olive oil before serving.
Thursday, June 23, 2011
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.