Tomato and Sourdough Salad

This was a lunch dish for an editorial for American Vogue, I was able to pick up beautiful multi coloured tomatoes in my local farmers market in Marylebone, however if you can't find them ordinary red tomatoes are just as delicious.

1kg tomatoes
Small loaf of Sourdough
Tin of anchovies, finely chopped
2 Garlic Cloves, finely sliced
Olive oil
Basil
Salt and Pepper

1. First skin the tomatoes. Place tomatoes in a bowl and cover with boiling water, after a minute or so pick tomatoes out and skin should just peel off. Chop tomatoes and put in a large bowl.

2. Slice bread into thick slices then tear into rough chunks. Put bread onto a tray and pop in the oven at 180 degrees and leave to dry out for 10-15 mins.

3. Add bread, garlic and anchovies to tomatoes. Drizzle with olive oil and season with salt and pepper, and mix. Leave for a good 30 mins so the bread starts to soften with the juices and soak up the flavours. Sprinkle with basil and serve.