Engineered Cooking

1. Bring a large pot of water to a boil. Make two one inch cuts on the bottom of the tomatoes forming an "X". Add the tomatoes to the boiling water until the skin starts to peel back at the "X", approximately 30 - 40 seconds. Transfer tomatoes to bowl with ice water and let cool.

2. Once the tomatoes have cooled, peel and core the tomatoes and place in a another large bowl. Using your hands, crush the tomatoes breaking them into large pieces.

3. Add the olive oil, red wine vinegar, and garlic to the bowl containing the tomatoes. Season with salt and pepper to taste (add additional vinegar if desired).

4. Add bread to the tomato mixture. toss until bread is well coated and start to absorb some of the liquid. Let sit for 30 minutes.

5. While the tomato and bread mixture rests, char bell peppers and chiles directly over a gas flame or under the broiler until blackened all over. Transfer to a resealable plastic bag, brown paper bag, or bowl covered with plastic wrap and allow to sit for 15 minutes. Remove peppers and chiles after the allotted time; peel, core, seed, and cut into ¼" strips. 

6. Add the bell peppers, chiles, capers, and anchovies to the bread mixture. Massage with your hands until the bread begins to bread down. Add basil and season with salt and pepper.

7. Cover salad and let stand at room temperature for 1 hour. Drizzle with olive oil just before serving.