Tomato/bread salad

1. 1

   Pre-heat your oven to 200c.

2. 2

   Tear the bread into long strips and drizzle with the olive oil.

3. 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. 4

   SALAD: Plunge the tomatoes into boiling water for about 30 seconds, remove the skins, cut in half.

5. 5

   Place a seive over a bowl, and squeeze the seeds and juice through this.

6. 6

   Discard the seeds.

7. 7

   Cut the remaining flesh into largish chunks and add this to the juice.

8. 8

   Place the torn basil, a good pinch of salt and the garlic in a mortar and pestle.

9. 9

   Pound to a pulp.

10. 10

    Gradually add the oil whisking, then season to taste.

11. 11

    Remove the bread from the oven and place in a large bowl.

12. 12

    Add the tomato flesh and juice and the dressing; toss.

13. 13

    Add the anchovies and parsley and serve.

No additional tips available.