Summer Tomato Sauce

3 Tbsp. extra virgin olive oil

2 Tbsp. minced garlic

2 28-ounce cans whole plum tomatoes

12 leaves fresh basil, torn in half

In a heavy gauge sauce pan, heat olive oil to the smoking point, add garlic and saute to a golden brown. Add the tomato juice and simmer until the juice has reduced and begun to take on body. Add the tomato solids and simmer approximately 15-20 minutes, until excess liquid has cooked out.

Season to taste with salt and pepper.  Finish with fresh basil leaves.

Yields 1 quart

Croutons

1/4 cup unsalted butter

1 Tbsp. fresh thyme

1 Tbsp. freshly chopped garlic

6 cups crust-free and cubed day-old bread (1/2-inch cubes)

6 Tbsp. finely grated Parmesan cheese

Preheat the oven to 400 F.

Melt the butter in a large skillet over moderate heat and cook until it foams and begins to turn golden brown. Add the bread cubes and toss to coat with the butter. Add the garlic and cook until golden brown, add the thyme and transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an air tight container.

Makes 4 to 4-1/2 cups

Ingredients for assembly:

Summer tomato sauce

Panzanella Croutons

2 cups large diced heirloom tomatoes

2 cups arugula

Lemon juice

Extra virgin olive oil

Grey salt

Freshly ground black pepper

1/2 cup freshly grated Pecorino Romano and Parmigiano Reggiano mix

In a large non-reactive mixing bowl combine the croutons, tomato sauce, heirloom tomatoes, a drizzle of olive oil and half of the grated cheese. Toss with a spoon to combine. Allow to rest in the bowl for about 5 minutes so that the croutons can absorb the sauce. Spoon on to a large platter or divide among individual serving plates. In a small bowl toss the arugula with lemon juice, olive oil, grey salt and pepper to taste. Top the bread and tomatoes with a bit of the arugula, sprinkle with the rest of the grated cheese and serve.

Serves 6