- Red and yellow tomatoes
- Red jalapeño pepper
- Chile Pequin
- Bell pepper
- Purplette onion
- Chiban and ivory egg plant
- Market more and suyo long cucumber
- French breakfast radish
- Flat leaf parsley
- Golden purslane.
Try this recipe!
An Italian dish that makes good use of your ripe tomatoes. Slightly stale bread is good for this recipe. Use your hands!
4 to 6 servings
8 cups good quality bread with the crusts left on, cubed or torn apart
1/3 cup olive oil
dash of salt & freshly ground black pepper
3 to 4 ripe tomatoes
2 bell peppers, coarsely chopped
3 scallions, chopped
1/2 cup fresh basil leaves, coarsely chopped
Place the bread in a large salad bowl. Add the garlic to the olive oil, sprinkle over the bread along with the salt and pepper, and toss thoroughly to mix. Peel the tomatoes by pouring boiling water over them so the skins slip right off. Chop them coarsely or pull them apart with your fingers, add them to the bowl of bread, and toss again. Let the mixture set for about 5 minutes, but do not refrigerate. Taste and add more salt and pepper if needed. Add the peppers and scallions, then mix again. Stir in the fresh basil just before serving at room temperature.