Keep things light but exciting with this colourful side-dish favourite.
- 1 kg heirloom tomatoes (roughly chopped large pieces)
- 1 bunch basil (picked leaves)
- 1 loaf old bread, baguette or focaccia works well (torn into golf ball size chunks)
- 100g parmesan (flaked or shaved works best)
- 100g cucumbers sliced into 1cm pieces on an angle
- 50g Boquerón’s (white anchovies) are optional but I think they add great flavour
- Good quality salt and pepper to taste
- 250ml red wine vinegar
- 200ml red wine
- 1 sliced large red onion
- 1 clove garlic
- 30g sugar
- 20ml olive oil
- 3 sprigs thyme picked
- For the marinade combine the red wine, red wine vinegar, garlic, thyme, olive oil and sugar in a pot and bring to the boil and reduce by two thirds. When the liquid is reduced halfway, add the red onions and continue to reduce.
- Remove from heat and pour the liquid over the chopped tomatoes in a bowl and cover with film and leave to marinate for minimum 2 hours.
- Take the torn bread and lay on a tray and drizzle with olive oil, salt and pepper then bake in the oven on 170 degrees for around 7 minutes until almost resembling croutons; you want them still to be a little bit soft on the inside. Then allow to cool.
- To finish, combine tomatoes and the marinade with the bread, parmesan, basil and cucumber, season well and garnish with anchovies.