This makes a great fresh summer salad, for when the most flavorful tomatoes are available. If you want extra punch, add more anchovies to the dish. Adapted from The Guardian (via Yotam Ottolenghi).
- 4 garlic cloves, peeled and crushed
- 6 anchovy fillets in oil, drained and finely chopped (use more if you want more punch to the dish)
- 110ml olive oil
- 100g sourdough bread, cut into 1″ chunks
- 500g ripe tomatoes, cut into rough 1″ chunks
- 1 lemon, zested to get 1 t, then juiced to get 2 t
- 1 tbsp capers, drained and roughly chopped
- handful parsley leaves, finely chopped
- handful basil leaves, finely chopped
- 1/2 t chilli flakes
- Heat oven to 475F, and toast bread for ~15 minutes, until lightly browned and dried out
- Place garlic, anchovies, and olive oil into a saucepan on low heat. Cook gently for 10 minutes, stirring frequently, until garlic and anchovies have become a soft paste. Make sure that the oil does not get too hot or cook too fast, as this will cause the garlic/anchovy to catch and burn. If the oil does start to bubble too much, just take the pan off the heat until it cools down a little, then return to the stove.
- Once the oil is done, off the heat, toss the toasted chunks of sourdough in the hot oil until well coated.
- Put the tomatoes, lemon zest, lemon juice, capers, parsley, and basil in a large bowl, and toss until well combined.
- Toss oil-coated bread with tomato mixture and serve immediately.