Tear the bread and toss it through a rocket salad with the
peperonata the next day - if you have any leftovers, that is. Add
some torn flat-leaf parsley and crushed cherry tomatoes for extra
60 ml(¼ cup) extra-virgin olive oil, plus extra for brushing and drizzling5garlic cloves, thinly sliced, plus 1 extra, halved, for rubbing1onion, thinly sliced3 eachred and yellow capsicum, seeds removed, thinly sliced400 gmItalian canned chopped tomatoes1 tbspred wine vinegarPinchof caster sugar2 tbsp(firmly packed) oregano leaves61cm-thick day-old sourdough bread slicesTo serve:torn basil leaves
Preheat oven to 250C. Heat olive oil in a wide saucepan over medium heat. Add garlic and onion and cook until just tender (5 minutes), then add capsicum, tomato, vinegar and sugar, and stir occasionally until capsicum is tender and tomato is reduced (20-30 minutes). Stir through oregano, season to taste and keep warm.
Meanwhile, brush bread with olive oil and rub with the cut side of halved garlic. Place on an oven tray and bake, turning once, until golden (10-12 minutes). Transfer bread to plates, spoon over peperonata, drizzle with extra olive oil and scatter with basil.