Tuscan Tomato Bread Salad

By Sunset
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1 quart lightly packed baby spinach leaves

1 quart lightly packed fresh basil leaves

1 pound coarse-textured Italian bread such as ciabatta or pugliese

3 1/2 pounds soft-ripe tomatoes, peeled if desired and cored

4 cloves garlic, minced

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

3 tablespoons minced fresh jalapeƱo chilies

Salt and pepper

1 jar (12 oz.) peeled roasted red peppers, cut into wide strips

1 cup oil-packed olives, pitted

1/2 cup drained capers

2 cans (2 oz. each) anchovy fillets, drained

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