Ingredients

• 500g/1lb2oz ripe
• full-flavoured tomatoes (such as Sungold or Gardener's Delight)
• 2 tbsp extra virgin olive oil
• 1 medium shallot or small red onion
• finely chopped
• a squeeze of lemon or 1 tbsp white wine vinegar
• salt and fresh ground black pepper
• ciabatta
• garlic
• olive oil
• black olives
• anchovies
• fresh basil leaves

Directions

• Pour boiling water over the tomatoes and remove them after 30 seconds. Peel them with a sharp knife and cut into quarters
• scoop out the seeds with a thumbnail.
• You are left with skinless
• seedless
• delectably sweet tomato flesh. This can be left in quarters (for a chunky
• salady version) or more finely chopped (if you are tending towards the salsa). Either way
• toss with the remaining ingredients and it is ready to serve.
• For the bruschetta variations
• grill slices of ciabatta or pugliese bread
• rub with garlic and drizzle with olive oil. Mix the tomato salsa (chunky version) with a few chopped black olives
• and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter
• either on its own or with other antipasti.