Time: 10 minutes

Ingredients:

200g ciabatta (about half a load)

handful of rosemary (leaves picked)

small handful of fennel seeds

salt and pepper

good quality olive oil

600g of ripe tomatoes (as many different shapes, sized and colours as you can)

handful of fresh basil

1 clove of garlic

1 red chilli finely chopped

good quality extra virgin olive oil

dash of red wine vinegar

handful of grated parmesan

Method:

Cut your tomatoes in random large chunks, small ones in half, larger ones in quaters and leave some really small ones whole and put in a large serving bowl. Add a decent glug of extra virgin olive oil, crushed garlic, chopped chilli, pinch of salt and pepper and a dash of red wine vinegar. give this all a good mix and leave for all the flavours to mingle. 

Meanwhile break up the bread into large chunks and place in an oven dish. Drizzle with olive oil and dress with a pinch of  salt and pepper , fennel and rosemary then give it all a good mix. Place in a grill on a high heat and put the bread in the grill for about 5-6 minutes until the bread has toasted and is golden brown, toss every couple of minutes so they don’t burn.

When they are toasted add the bread to the tomatoes along with some teared basil, and with your hands mix and toss together to all the lovely juices get into the bread. Dress with some small whole basil leaved and grated Parmesan. Serve straight away.