Tomato/bread salad

• 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 white wine vinegar
• salt & freshly ground black pepper
• 6 anchovy fillets, roughly chopped

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.

olive oil, salt, fresh basil, garlic, white wine vinegar, salt, anchovy

Taken from www.food.com/recipe/tomato-bread-salad-86161 (may not work)