- tomatoes - 2 Pieces (large)
- red onion - piece
- garlic - 4 slices
- basil - 1 cup (1 cup and cups are added in different stages)
- Cilantro - Cups
- parsley - Cups
- white wine vinegar - 2 Art. spoons
- salt - Teaspoons
- baguette - 1 piece
- olive oil - 2 items. spoons
- salt - Teaspoons
- black pepper - Teaspoons
- tomato Heirloom - 3 pieces
- cherry tomatoes - 1 glass
- Rukola - 1 glass
1. Cut large tomatoes into quarters and add to a blender or food processor. Cut finely red onions and put half of the slices aside, add the second half to the tomatoes. Add 1 cup of basil, cilantro and parsley to the blender together with wine vinegar and a teaspoon of salt. Stir everything to a consistency of mashed potatoes for a few minutes. 2. Place a piece of gauze over a fine sieve and place it over a bowl. Pour the mixture into a sieve covered with gauze and squeeze as much as possible. Leave a bowl with tomato sauce aside. 3. Preheat the oven to 160 degrees. Cut the baguette along in half and grease the two halves on all sides with olive oil. Then grate the baguette on all sides with garlic. 4. Cut the baguette into cubes and put in a dish for baking. Sprinkle with salt and pepper. Bake for 20 minutes, then remove from the oven and allow to cool. 5. Cut the Heirloom and Cherry tomatoes into small pieces. 6. In a shallow bowl, mix a glass of tomato sauce with sliced tomatoes, remaining onions, arugula and a cup of basil leaves. Pour the salad with olive oil and add a few baked croutons immediately before serving.
Servings: 4