Tomato/bread Salad

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 small stale ciabatta, crust removed
• 4 tablespoons olive oil
• salt & freshly ground black pepper
• 500 g vine ripened tomatoes
• 1 bunch fresh basil, torn roughly
• 2 cloves garlic, chopped
• 2 tablespoons wine vinegar
• salt & freshly ground black pepper
• 6 anchovy fillets, roughly chopped

Recipe

• 1 pre-heat your oven to 200c.
• 2 tear the bread into long strips and drizzle with the olive oil.
• 3 sprinkle with salt and pepper and toast in the oven 4-5 minutes or until crunchy on the outside, but still soft on the inside.
• 4 salad: plunge the tomatoes into boiling water for about 30 seconds, remove the skins, cut in half.
• 5 place a seive over a bowl, and squeeze the seeds and juice through this.
• 6 discard the seeds.
• 7 cut the remaining flesh into largish chunks and add this to the juice.
• 8 place the torn basil, a good pinch of salt and the garlic in a mortar and pestle.
• 9 pound to a pulp.
• 10 gradually add the oil whisking, then season to taste.
• 11 remove the bread from the oven and place in a large bowl.
• 12 add the tomato flesh and juice and the dressing; toss.
• 13 add the anchovies and parsley and serve.