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Serves 6

1 day old ciabatta crust removed and torn

1 kg mixed heirloom and Italian variety tomatoes(Black Russian, gienovese, san mazzano, datterini)

20 good anchovies

25gms salted capers rinsed

50ml cobram estate Red wine vinegar

200ml robust cobram estate olive oil

1 small clove of garlic

½ bunch Basil

Salt and pepper to taste

Method

Pre heat oven to 180dc.

Dress torn ciabatta with salt and pepperand 100ml of the olive oil and toast in oven till golden and crisp on theoutside but still a little soft in the middle. (Aprox 10 min).

Remove the core from the tomatoes and tearthem, strain and reserve the juice.

For the dressing

 In amortar and pestle  pound a pinch of saltand the garlic until paste then  add halfof the capers, 12 anchovies  and   10 basil leaves and pound to a rough  paste, now add red wine vinegar, tomatoesjuice and  the olive oil and give it agood stir.

For the Finale

toss the torn  tomatoes with the dressing add the rest of thecapers, anchovies, basil and the bread check the seasoning and adjust with saltand pepper if need be.

 Serve immediately or the bread will go soggy.