Tomato/bread salad

Directions

1. 1
   Pre-heat your oven to 200c.
2. 2
   Tear the bread into long strips and drizzle with the olive oil.
3. 3
   Sprinkle with salt and pepper and toast in the oven 4-5 minutes or until crunchy on the outside, but still soft on the inside.
4. 4
   SALAD: Plunge the tomatoes into boiling water for about 30 seconds, remove the skins, cut in half.
5. 5
   Place a seive over a bowl, and squeeze the seeds and juice through this.
6. 6
   Discard the seeds.
7. 7
   Cut the remaining flesh into largish chunks and add this to the juice.
8. 8
   Place the torn basil, a good pinch of salt and the garlic in a mortar and pestle.
9. 9
   Pound to a pulp.
10. 10
    Gradually add the oil whisking, then season to taste.
11. 11
    Remove the bread from the oven and place in a large bowl.
12. 12
    Add the tomato flesh and juice and the dressing; toss.
13. 13
    Add the anchovies and parsley and serve.