Panzanella

• ripe mixed tomatoes↗1kg kg

  halved if small, quartered if large

• day-old sourdough↗300g g

  or ciabatta, torn into large chunks

• extra virgin olive oil↗100ml ml
• red wine vinegar↗50ml ml
• shallot↗1 small

  finely chopped

• anchovies↗50g tin g

  drained and roughly chopped

• black olives↗100g g

  pitted

• basil↗large handful of

  leaves, torn

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.

2. 2

   Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

3. 3

   In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.