5 ripe and juicy tomatoes, peeled; about 3 cups
2 large cloves garlic, peeled and crushed
1 teaspoon salt or to taste
2 teaspoons balsamic vinegar
3 tablespoons olive oil
3 cups torn French bread
1 bunch Italian flat leaf parsley, washed and trimmed
Put the tomatoes in a large bowl and mash into a coarse puree. Add garlic, salt, vinegar and olive oil and mix well. Taste and correct seasonings. Tear the bread into irregular chunks about 1.5 inches. Add the bread to the tomato mixture and mix until the bread has absorbed lots of the mixture. Tear parsley into sprigs. Serve each portion of salad with a handful of the parsley.
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