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1 kg or 2.2 lbs tomatoes, peeled
350 g or 9 oz stale bread, diced
1 medium bell pepper
300 ml or 2/3 cup olive oil
120 ml or 1/4 cup white wine vinegar
2 teaspoons salt (sorry but I don't remember the metric equivalent and don't want to take the time to look it up)
Garnish
1 medium bell pepper, chopped fine
1 medium tomato, diced
1 small onion, chopped fine
1 hard-boiled egg, chopped fine
1 small cucumber, chopped fine
350 g or 9 oz stale bread, diced
Traditionally this would be made with a mortar and pestle, slowly adding ingredients and working in batches. A food processor yields a result that's just as good and a lot easier, although you probably still need to work it in batches. Just throw everything in and run it until everything is mixed into a thick liquid.
Chill for at least an hour before serving. You may prefer to thin it with cold water. Bowls of garnish on the side allow fine tuning for individual taste.
