-
1
Bring a large pot of water to a boil.
-
2
Using the tip of a paring knife, make two 1 inch cuts on the bottom of each tomato, forming an X.
-
3
Add tomatoes to water and cook just until skin begins to peel back at each X, 3040 seconds.
-
4
Using a slotted spoon, transfer tomatoes to a large bowl of ice water; let cool.
-
5
Peel and core tomatoes; place in another large bowl.
-
6
(Alternatively, use a vegetable peeler with a serrated blade to peel tomatoes.)
-
7
Using your hands, crush tomatoes, breaking up any large pieces and releasing juices.
-
8
Stir in 1/2 cup oil, 5 Tbsp vinegar, and garlic.
-
9
Season to taste with salt, pepper, and more vinegar, if desired.
-
10
Add bread to tomato mixture in bowl.
-
11
Toss until bread is well coated and starts to absorb liquid.
-
12
Let sit for 30 minutes.
-
13
Meanwhile, char bell peppers and chilies directly over a gas flame or in the broiler until blackened all over.
-
14
Transfer to a resealable plastic bag.
-
15
Close bag and let sit for 15 minutes.
-
16
Remove peppers and chiles; peel, core, seed, and cut into 1/4 inch strips.
-
17
Add peppers, chiles, olives, and capers to bread mixture.
-
18
Massage with your hands until all ingredients are thoroughly combined and bread is broken down (it will break down differently depending on what kind is used).
-
19
Add basil and season with salt and pepper.
-
20
Cover salad and let stand at room temperature for 1 hour.
-
21
Drizzle with oil just before serving.
