1soak your bread in water until soft, about 2 minutes. squeeze out water for bread to resemble a dough - like consistancy.
2blanch your tomatoes and remove skin and quarter, removing seeds.
3in a food blender, blend bread and almonds until almonds are finely chopped while motor is running add oil and garlic in a slow, steady stream. add in tomatoes and the vinegar season with salt and pepper and blend until smooth. refridgerate 1 1/2 hrs. serve chilled in small portions, with crusty bread. ummmmm