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Panzanella

400g stale ciabatta or similar
1kg ripe tomatoes
flaky sea salt to taste
2 each: red, gold peppers (capsicum)
6 anchovies, drained, patted dry and halved
2 tablespoons capers, rinsed and drained
2 shallots, diced
1 cup basil leaves
Dressing: 3 tablespoons red wine vinegar
2 cloves garlic, crushed
1/2 cup good quality extra virgin olive oil
flaky sea salt and freshly ground black pepper to taste

Preheat the oven to 150°C. Remove and discard the crusts from the bread. Break the bread into 3cm pieces and spread on a baking tray. Dry in the oven for about 15 minutes, until crisp. Cool.

Cut the tomatoes into 3cm chunks. Place in a colander or large sieve over a bowl. Sprinkle with the flaky salt. Gently squeeze any tomatoes with lots of pulp. Allow the juice to drip into the bowl. Add the anchovies and capers to the tomato juice.

Grill the peppers until charred on all sides. Place in a plastic bag to steam. Cool. Halve, peel and seed the peppers. Thinly slice.

Place the shallots, peppers, bread and basil leaves in a large serving bowl. Shake the tomatoes in the sieve then add to the serving bowl.

Remove the anchovies and capers for the garnish.

Add the vinegar and garlic to the tomato juice then slowly whisk in enough olive oil to suit your taste. Toss with the salad ingredients. Top with the anchovies and capers. Serves 6-8.