Around 1kg mixed tomatoes, halved if small, quartered if large
2 or 3 sliced of going-stale bread, torn into chunks
100ml Olive oil
50ml Red wine / balsamic vinegar
1 Red pepper, sliced optional
1 Shallot or half an onion, finely chopped
A few tinned anchovies, roughly chopped
A handful of pitted olives
A large handful of fresh basil leaves, roughly torn
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.
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.
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.