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Ingredients

• 1 dried ancho chile, stemmed and soaked in warm water for 15 minutes
• 2 cloves garlic, roughly chopped
• 2 cups crustless crusty bread
• 5 pounds tomatoes, cut in half horizontally
• 1/4 cup olive oil
• salt to taste
• 1/2 pound cherry tomatoes, halved
• 1 cucumber, peeled and diced
• 1/2 red onion, diced
• handful each of chopped chervil and basil
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• salt and pepper to taste

Description

Serious Eats