- Bring a large pot of water up to a boil. Core and mark an ‘x’ at the bottom of each tomato and drop them in the boiling water for 30 seconds. Using a slotted spoon lift out the tomatoes and drop them into a bowl of ice water. Peel and seed the tomatoes.
- Using a blender, purée the tomatoes with the bread crumbs and let chill for 30 minutes, up to 24 hours. Then purée garlic and add water until the desired consistency is reached. While blending, pour in the olive oil and the vinegar and season to taste.
- Serve in dishes or cups garnished with diced veggies on top.