Cooking Studio AZ,
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2 lbs tomatoes
1 lg shallot, unpeeled
6 cloves garlic, unpeeled
1 cup roasted red bell peppers (fresh roasted & peeled or jarred)
2 Tbs sherry vinegar
1 Tbs sherry
1/3 cup extra virgin olive oil
1-2 tsp sea salt (must be to taste)
½ tsp smoked Spanish paprika (optional – but really adds depth)
½ tsp black pepper, freshly ground
Pinch finely ground red pepper flakes, cayenne or Aleppo pepper flakes (optional, for spice lovers!)

1 yellow bell pepper, seeded and finely chopped
1 small cucumber, peeled, seeded and finely chopped
1 rib celery, finely chopped
1 Tbl freshly chopped basil (or if desired, mint)
2 tsp freshly chopped chives or scallions
1 tsp finely grated lemon or orange zest
2 Tbs extra virgin olive oil

2 cups fresh bread, cubed (preferably from a rustic-style loaf)
2-3 Tbs extra virgin olive oil

1. Preheat oven to 350 and place rack near the top of the oven. On a foil-lined baking sheet, roast tomatoes and shallot for 15 minutes on tru convection (or 375 in a standard oven). While roasting, heat a heavy skillet and toast garlic until papery skin is flecked with gold and garlic is fragrant. Remove tomatoes from oven and gently (with a large spoon) transfer to a ceramic or glass bowl to cool; shallot and garlic can be placed on a plate to cool and then peeled.

2. While tomatoes are cooling, toss bread cubes with a few tablespoons of olive oil and arrange on a parchment lined baking sheet. Bake at 350 until golden. Remove and cool. NOTE: If time is short, roast tomatoes and bread at the same time!

3. When tomatoes are cool, peel the skins off, working over a bowl to catch all the juices. Gently squeeze any remaining seeds into the bowl too. Place tomato “meat” into a separate bowl. Run the juices through a fine sieve to remove seeds and add to the tomatoes.

4. In a food processor or blender, blend tomatoes, roasted shallot, roasted peppers, garlic, sherry vinegar and sherry until almost smooth. Add in paprika and olive oil, processing briefly. Season to taste with salt, pepper and chile if desired. If possible, allow to set in the refrigerator for a few hours.

5. In a bowl, combine the finely chopped yellow bell pepper, cucumber, celery, basil, chives, lemon zest and 2 tablespoons of olive oil. Toss gently, cover and refrigerate until ready to use. When ready, taste the tomato mixture and adjust with additional seasoning if necessary.

6. To assemble, divide the cucumber mixture into the bottom of bowls or (my favorite). martini glasses. Pour the tomato mixture over the top and garnish with croutons and if desired, finely minced chives.

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