The perfect marriage of tomatoes and bread, this simple recipe makes the very best of tasty tomatoes and leftover bread. It’s so very much tastier than it should be!
Servings
Prep Time
4people
10minutes
Cook Time
Passive Time
15minutes
20minutes
Servings
Prep Time
4people
10minutes
Cook Time
Passive Time
15minutes
20minutes
Ingredients
10tomatoesUse a variety of heritage tomatoes for added taste and colour
Roughly chop the Ciabatta or French bread into bite-sized chunks. Add a couple of good glugs of olive oil. Put in the oven on a baking tray for 15 minutes until slightly crunchy and golden. Leave to cool.
Meanwhile, chop the tomatoes into chunky pieces and put in a colander over a bowl. Add some salt and pepper and leave for 15 minutes plus to draw out some juices.
Prepare the other vegetables: finely chop the red onion; roughly chop the capers and basil leaves.
Make the dressing: in a bowl, combine the olive oil, vinegar and lemon juice. Add the tomato juice you have collected from the chunky tomatoes pieces. Taste and adjust the olive oil/lemon juice ratio to your own taste.
When the bread has cooled, mix the tomatoes, bread, onion, capers and basil leaves in a large bowl. Pour over the dressing and toss.
