Bruschetta di Pommodoro and Fagioli alla Toscana

Bruschetta di Pommodoro

2 pounds ripe roma tomatoes, diced
1/2 cup extra virgin olive oil
6 large basil leaves, chopped
1 teaspoon oregano, chopped
1 anchovy each, minced
2 tablespoons balsamic vinegar
salt and pepper to taste

Combine all ingredients together and serve at room temperature with grilled or toasted hearty Italian bread.

Fagioli alla Toscana

Ingredients (1):
1 pound dry, white beans
1 sprig rosemary
1 clove garlic
2 teaspoons salt

Preparation (1):
Place all in pot, cover with water (about 3 inches above the beans).  Simmer until tender, and add more water if needed.  Drain and set aside to cool to room temperature.

Ingredients (2):
1/2 pound pancetta, diced
1 teaspoon rosemary, chopped
1/4 cup extra virgin olive oil
2 teaspoons parsely, chopped
1/2 teaspoon thyme, chopped
1/4 cup red onion, finely diced

Preparation (2):
Combine all ingredients together with beans, adjust salt and pepper to taste.