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 flavour.
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for brushing and drizzling
- 5 garlic cloves, thinly sliced, plus 1 extra, halved, for rubbing
- 1 onion, thinly sliced
- 3 each red and yellow capsicum, seeds removed, thinly sliced
- 400 gm Italian canned chopped tomatoes
- 1 tbsp red wine vinegar
- Pinch of caster sugar
- 2 tbsp (firmly packed) oregano leaves
- 6 1cm-thick day-old sourdough bread slices
- To serve: torn basil leaves
- 1Preheat 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.
- 2Meanwhile, 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.