​Panzanella Serves 6

Cut bread into rough, thick slices and place in large bowl. Peel and halve tomatoes, then seed them into a sieve over a bowl to retain juice. Set aside. Discard seeds. Season juice w garlic, black pepper, 1 c olive oil and 2-3 T vinegar. Pour over bread and toss until it absorbs all liquid. If more liquid is needed, add olive oil. Cut roasted peppers into eighths. Rinse salt from capers and soak in remaining vinegar. Gently mix together tomato halves, peppers, drained capers, anchovies, olives and basil. Fill large bowl w alternating layers of soaked bread and pepper mix, beginning w bread and ending w pepper mix. Allow to sit at room temp for 1 hour. Serve moistened w additional oil.

Bread 2 loaves stale Italian
Tomato 2.25 lb plum (broil til lightly charred and remove loose skin if desired)
Garlic 4 cloves, crushed w salt
Salt/Pepper
Olive Oil
Vinegar 4T red wine
Pepper 3 red, roasted
Pepper 3 yellow, roasted
Capers 4 oz salted
Anchovy Filets 6
Olives 5 oz black, pitted
Basil leaves from 1 bunch