Tomato and anchovy panzanella

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Preheat the oven to 180C/350F/Gas 4.
Heat half of the olive oil in a small frying pan and add the tomatoes, salt and thyme leaves. Stir well, then transfer to the oven to cook for 5-6 minutes, or until the tomatoes are soft.
Drizzle the remaining oil over the bread and toast in a chargrill pan for 2-3 minutes on both sides, or until golden-brown all over.
Arrange the bread on a serving plate, spoon over the roasted tomatoes and top with the anchovy fillets and fresh basil leaves.

6 fresh basil leaves, torn

85g/3oz baby plum tomatoes, halved

1 tsp chopped fresh thyme leaves

3 anchovy fillets

4 tbsp olive oil

Â½ tsp salt

2 slices white bread

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