We have a bumper crop of tomatoes and cucumbers, so some variation of that recipe stays in our fridge. I substitute fresh cilantro or oregano for the basil, rice vinegar instead of red wine vinegar, stir in seasoned bread crumbs for croutons, add red pepper flakes. Yesterday, I floated thin round slices of cuke, slivers of onions, and halved cherry tomatoes instead of dicing. An endless recipe for an excess of tomatoes.
2 lg cucumbers 6-8 tomatoes 1 beef bullion cube dissolved in 1 cup water 3 tbsp olive oil ¼ cup red wine vinegar 2-3 crushed garlic cloves ¼ fresh basil chopped Pinch of salt Fresh ground pepper Pinch of cayenne pepper (maybe onion, I didn’t use any)
Seed and peel cucumbers and chop Skin and seed tomatoes. To skin the tomatoes: cut an X in the tomato skin and douse them in boiled water for a few seconds.
Use a blender or food processor to blend about ½ of the tomatoes with the bullion water. Chop the rest.
Combine the chopped tomatoes, chopped tomatoes, blended tomatoes and bullion, and the rest of the ingredients.
Serve cold with croutons.
10 servings 64 calories per serving (without croutons)
I think this is the winning combination of crust and sauces! The roasted tomato sauce gives it a bit more kick than other sauces and this dough recipe is a lot moister than the other recipes I've tried.