Panzanella | Gourmet Traveller

Ingredients

• 3 red capsicum
• For drizzling: olive oil
• 650 gm mixed baby tomatoes, large ones quartered, smaller ones halved
• 2 oxheart tomatoes, coarsely chopped
• ½ tsp caster sugar
• 300 gm day-old sourdough bread, coarsely torn
• 100 ml extra-virgin olive oil
• 60 ml aged red wine vinegar (¼ cup)
• ½ small Spanish onion, thinly sliced
• 1 garlic clove, finely chopped
• 2/3 cup (loosely packed) small basil leaves