My neighbor planted 30 tomato plants this summer so, needless to say, we were never short of ’em. Here’s one of my favorite ways to use up a bumper crop:
Panzanella (a.k.a. Bread Salad)
Day-old crusty bread (Italian works best), cubed or torn into chunks
Several ripe tomatoes, cut into bite-sized chunks
Red onion, thinly sliced
Several fresh basil leaves, torn
Basically, just chunk up all the tomatoes you want to use up, then throw in the other ingredients. Toss it all in olive oil and salt. A lot of recipes call for the bread to be soaked in water first, but that idea kind of grossed me out, so I just relied on the tomato juices and olive oil to soften things up. That worked great. Also, I wouldn’t try this with store-bought tomatoes. They just don’t have the same flavor. You could add fresh mozzarella to this, if you wanted.