3/4 cup extra virgin olive oil
6 large tomatoes
3 large red bell peppers, diced
4 celery, diced
2 cucumbers, diced
2 green bell peppers, diced
1/2 pound feta cheese, torn into bite-size pieces
1/2 pound Mozzarella cheese, shredded, divided
salt and pepper to taste
bone buttered cornbread
In a small bowl, combine olive oil, tomatoes, red pepper, celery, cucumbers, green bell peppers, feta cheese, Mozzarella cheese, salt and pepper. Cover with foil and refrigerate in the refrigerator overnight.
Preheat an outdoor grill for high heat.
Transfer tomatoes to a 3 quart jar along with celery, tomato sauce, tomatoes and tomato sauce. Pour marinara over cheese and refrigerate or freeze for later.