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200 g stale or part-baked ciabatta bread
600 g ripe mixed tomatoes, roughly chopped
sea salt
freshly ground black pepper
1 handful small capers, soaked and drained
1 red onion, peeled, halved and very finely sliced
280 g roasted peppers in olive oil, drained and roughly chopped
8 anchovy fillets in olive oil, drained, optional
good-quality red wine vinegar
good-quality extra virgin olive oil
1 bunch fresh basil, leaves picked
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