Panzanella

Serves: 4

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Total Time: 15

Prep Time: 15

• 600 gram(s) (1lb 5oz) ripe plum tomatoes
• 2  yellow peppers, cut into small bite-sized pieces
• 1 small red chilli, deseeded and chopped
• 1 large red onion, cut into small bite-sized pieces
• 100 gram(s) (3 1/2oz) capers, rinsed
• 0.5  day-old ciabatta loaf
• 4 tablespoon(s) red wine vinegar
• 4 clove(s) garlic, crushed
• 200 ml extra virgin olive oil
• 1 small handful of fresh basil, roughly chopped

Method

1. Skin the tomatoes by cutting a shallow cross in the base of each, then plunge into boiling water for 30 seconds - the skin should peel off easily. Cut them into quarters. Scoop the seeds and flesh into a sieve over a bowl and squash with a fork to release the juices. In a separate bowl mix the tomato quarters with the peppers, chilli, onion and capers.
2. Tear ciabatta into pieces and place in a large bowl. Add the vinegar, garlic and oil to the sieved tomato juice. Season and whisk. Pour over the ciabatta pieces and leave to soak for an hour at room temperature. Add tomato mixture to the soaked ciabatta, toss and add the basil.

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