This is panzanella wild. And this is very Northern California inspired I first appeared on a grill Super Natural Cooking after enjoying a peculiar sandwich while driving up to the coast of California at a point near Anchor Bay. The sandwich was a mixture of roasted tomatoes, peanut butter, roasted tofu and sprouts, all nailed between two slices of bread rolls. Unique but totally wonderful. I liked enough to repeat it in this twist in panzanella, the very favorite Italian bread salad.
This version in Super Natural Cooking is baked on the grill. This version can be used instead of your oven. Just remember when the weather gets hot, pour your grill – make bread and cook the tofu plates this way.
You have some options with tomatoes. When the cherry tomatoes are abundant and during the season, they like to squeeze them in some olive oil and make them in a cup in a hot oven until they are golden and inflated. But, you can also use chopped, sun-dried tomatoes, those that are packed in oil are the best here. Grape-type texture.
This is a great way to use an old bread. It is even better than using fresh bread because the bread ends up more structured and rich.