Krude Panzanella

What you'll need

  • 3 thick slices of old bread, hard crusts removed (roughly 165g)
  • 2 tbsp Krude Garlic Oil
  • 375g heritage tomatoes, cut roughly into 2cm thick pieces
  • 1 tbsp red wine vinegar
  • 4 tbsp Krude ‘Finish Me’ Oil
  • ½ red onion, peeled and finely sliced
  • 20g basil, roughly chopped

Serves 2

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Method

  1. Get that oven hot - 200°C. No half measures.

  2. Tomatoes into a sieve over a bowl. Hit them with salt and toss properly. Leave 45 mins - let them sweat and drip all that flavour.

  3. Tear the bread into rough chunks. Onto a tray, drizzle Krude Garlic Oil, pinch of salt. Roast 10 mins, turning once - golden, crisp edges. Nice.

  4. You want about 50ml of tomato juice - top up with water if needed.

  5. Add red wine vinegar and Krude ‘Finish Me’ Oil to juice. Season it properly.

  6. In with the bread and red onion. Toss, then leave 45–60 mins. Soft, soaked, still with bite - not mush.

  7. When ready, toss through the chopped basil leaves and serve immediately - and get stuck in.