Ingredients

~ 2 lb. ripe tomatoes

~ 1 (14.5 oz.) can fire roasted diced tomatoes, undrained

~ 3/4 cup water

~ 2 Tbl EVOO

~ 1 (15 oz.) can small white beans, rinsed and drained

~ 1/2 cup finely diced red onion

~ 1/2 cup mixed roasted red/yellow peppers

~ 1/2 cup chopped Kalamata olives

~ 1/2 cup chopped marinated artichoke hearts

~ 2 medium cloves garlic, minced

~ 2 tbl red wine vinegar

~ 1/2 tsp kosher salt

~ 1/4 tsp ground black pepper

~ Fresh basil sprigs

Preparation

  1. Cut 1/2 lb of the tomatoes into chunks.
  2. In a blender, combine tomato chunks, canned tomatoes, water and EVOO.
  3. Blend until smooth and pour into a large bowl.
  4. Seed and chop remaining fresh tomatoes and add to bowl along with remaining ingredients. 5)Stir, cover and refrigerate until cold, 4 hours or overnight.