Panzanella
Ingredients:
- 1kg plum tomatoes
- 2 red peppers
- 2 yellow peppers
- 1 small red pepper, deseeded and chopped
- 100g capers
- 12 olives (your choice of colour)
- 1 ciabatta, preferably stale
- 4tbsp red wine vinegar
- 5 garlic cloves, crushed
- about 250ml good extra-virgin olive oil
- salt and pepper
- handful of fresh basil leaves, roughly torn
Skin the tomatoes by putting a cross on the bottom, plunging them into boiling water for about 30 secods, then into iced water. The skins should peel off easily. Cut the them into quarters, scoop out the seeds into a sieve and press to release the juice into a bowl. Put the quarters into a separate bowl.
Skin all the peppers by either grilling them, or roasting them until black (grilling is probably easier). Put them in a plastic bag until cool -- the skins will fall off. Then deseed them and cut each into about eight pieces. Put in the bowl with the tomato quarters, then add the chilli, capers and olives.
Tear the bread into big chunks and put in a separate bowl.
Add the vinegar, garlic and oil to the tomato juice, season and whisk well, then pour over the bread and leave for about 1 hour.
Finally, gently combine the tomatoes and peppers mixture with the bread and dressing, and garnish with basil leaves.
Enjoy!

