Ingredients

Preparation 15 minutes active, 2 hours setting

6 very ripe plum tomatoes
2 garlic cloves, sliced into slivers
4 thick slices chewy, day-old bread
1 small cucumber, peeled, seeded and thinly sliced
1 red onion, diced
1 tablespoon chopped fresh flat-leaf parsley
1/2 to 3/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar (cider vinegar also is good)
1 teaspoon balsamic vinegar
Handful basil leaves, torn to small pieces
1/4 cup capers packed in brine, rinsed and drained
Salt and fresh ground black pepper

Directions

Preheat oven to 350 Fahrenheit. Cut the tomatoes in half, push slivers of garlic into them, then arrange on a baking sheet. Bake for about 1 hour, or until wilted and some of the moisture has evaporated.

Meanwhile, lightly oil a large skillet and pan toast each piece of bread. Tear the toast into bite-size pieces and add to a large salad bowl. Sprinkle the bread with water until just a bit damp.

Add tomatoes, cucumber, onion, parsley, salt and pepper. Sprinkle with olive oil and vinegar, toss well, then set aside for about 1 hour for flavors to develop.

Just before serving, add basil leaves and capers. Makes 4 servings.