Polly Anna


This is a recipe from a good friend who is a great Sicilian cook! The notes and comments are hers, not mine. She shared the recipe after many requests.

"It is actually an old family recipe, handed down from mother to daughter, and never was actually written down. So, I will do my best to put it into words.

Depending on how many you are feeding, and how much they like tomatoes….you can adjust this according to how many you are feeding, and just adjust the seasonings to your taste".


★★★★★ 3 votes



  • 5 large
    ripe beefsteak tomatoes, cut into smallish cubes
  • 2 medium
    onions, chopped
  • ·
    olive oil
  • 4 clove
    garlic, crushed and chopped pretty fine
  • 4 large
    leaves fresh basil (do not used dried or frozen, if you cannot get fresh basil, make something else.)
  • ·
    balsamic vinegar-to taste
  • ·
    salt and pepper-to taste
  • 1
    baguette bread



  1. Cut the bread into small cubes, as they will enlarge when they start absorbing the juice.
    I have tried it with French bread and it was ok, but I think the texture of the baguette is nice and soaks up all that wonderful juice from the ‘maters.
  2. In a large mixing bowl, place all ingredients except bread. Mix thoroughly with your hands, (hands are the only thing to use for this) until you begin to see juice on the bottom of the bowl. Then add the cubed bread and mix well. Cover and place bowl in fridge at least 12 hrs. before serving, stir up from bottom of bowl. Place bowl on table with serving spoon, and get out of the way…..


Printable Recipe Card


Course/Dish: Other Salads
Other Tag: Quick & Easy

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