Panzanella

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Serves: 4

Ingredients:

200g / 7 oz ciabatta bread
8 vine-ripened tomatoes
4 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 tablespoons red wine vinegar
6 anchovy fillets, finely chopped
1 tablespoon baby capers, rinsed, drained and finely chopped
1 garlic clove, crushed
30g / 1 oz basil leaves

Method:

Preheat the oven to 220ºC / 425ºF / Gas 7. Tear the bread into 2cm / 3/4 inch pieces. Spread on a baking tray and bake for 5-7 minutes, or until golden. Leave the toasted bread on a wire rack to cool.

Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut four of the tomatoes in half and squeeze the juice and seeds into a bowl, reserving and chopping the flesh. Add the oil, juice, vinegar, anchovies, capers and garlic to the tomato juice and season.

Seed and slice the remaining tomatoes, and place in a large bowl with the reserved tomato and most of the basil. Add the dressing and toasted bread, and toss. Garnish with the remaining basil, season, and leave for at least 15 minutes. Serve at room temperature.

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