By Tiffany Huffman
1 loaf crusty bread (homemade)
2 lbs. tomatoes ( Beechmont Market and Field Day Farm CSA)
¼ C. chopped fresh basil ( homegrown)
½ C. extra virgin olive oil
3 cloves garlic ( from Field Day Farm)
Kosher salt
½ t. fresh rosemary ( home grown)
Dash hot pepper flakes
4 T. white wine vinegar
Tear bread into bit size pieces. Toast in 350 oven for 10 minutes if desired.
Cut tomato into bite sized pieces. Mix together with bread, tomatoes and basil.
In a food processor, chop garlic and salt. Add rosemary, pepper flakes, and vinegar with machine running , add olive oil in a slow stream to emulsify. Toss bread and dressing . Allow to stand at least 30 minutes.
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