This is my version of an old Italian favourite and a firm converter to those who profess to dislike raw tomatoes. You have to use stale bread with this as fresh bread turns to a gluggy mess. With a cold game or chicken terrine and a pint of beer, this is one of my favourite summer lunches. Experiment with the ingredients, I normally use whats on the list up to olives but i've also listed what I thought you could use below that. The possibilities are endless.
So, so easy. Cut of all the crusts from the bread so you just have the inside. Rip it up into small pieces and put aside. Cut the tops off your tomatoes, squeeze out the seeds into a colander so you’re saving the juice and roughly chop up the rest into bite size bits.
Get a big bowl and put in the bread and a good splash of olive oil and a few grinds of pepper, mix around (with your hands). Add the tomatoes, mix again and add salt to taste. Throw in the anchovies and other ingredients if you’re using them. If it’s too dry add a bit of bottled tomato juice, you can blend up a couple of your tomatoes and use that if you wish. If it tastes a bit acidic, add a sprinkle of sugar and mix thoroughly.
Serve as soon as you’ve made it with a green bean salad, cold scotch eggs and a nice chutney or relish, yum!
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