Panzanella salad with slow roast tomatoes and pickled red onion

Start by making the pickled red onions. Thinly slice the red onion using a sharp knife or mandolin and place in a bowl. Into a small saucepan, add the red wine vinegar, sugar and salt and heat until the sugar dissolves. Allow the mix to cool, then pour the mix over the red onion slices. Cover and place in the fridge.

Preheat the oven to 150c. Slice the tomatoes into halves and place on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper then roast in the oven at 150c for 1 hour.

Slice the leftover sourdough into cubes and place in a bowl. Add some olive oil, salt and pepper and mix lightly in the bowl to evenly coat. When the tomatoes come out of the oven, increase the heat of the oven to 200c and add the sourdough pieces to a baking tray. Cook in the oven at 200c for 10 minutes until golden brown.

To assemble the salad, chop the cucumber into bite size pieces and place in a large bowl. Add some chopped green olives and chopped anchovies, along with the sourdough croutons, roast tomatoes and some of the pickled red onions. Drizzle with some more olive oil and mix gently to combine. Then spoon into a serving bowl and garnish with some basil leaves.