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4
first-course servingsEasy
Published 1998
The garlic is added in two lots here to get two different flavors. The first amount is sautéed with other vegetables at the beginning of the recipe in good Italian or Spanish fashion. The second goes in near the end to provide a bite. The tomatoes provide most of the liquid.
Heat the oven to 225°F (107°C; less than #½ gas mark; less than #¼ British regulo). Lay the bread directly on the middle rack and
In a food processor, pulse the tomatoes, half of th