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Tomato and anchovy panzanella

Tomato and anchovy panzanella is a home-style recipe made with Olive Oil, Salt, and White Bread.

Ingrédients

• 4.0 tbsp Olive Oil
• 0.5 tsp Salt
• 2.0 slice White Bread

Méthode (aperçu)

1. 1

   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.