Panzanella

Bring a large pot of water to a boil. Using the tip of a paring knife, make two 1" cuts on the bottom of each tomato, forming an X.

Add tomatoes to water and cook just until skin begins to peel back at each X, 3040 seconds. Using a slotted spoon, transfer tomatoes to a large bowl of ice water; let cool. Peel and core tomatoes; place in another large bowl. (Alternatively, use a vegetable peeler with a serrated blade to peel tomatoes.) Using your hands, crush tomatoes, breaking up any large pieces and releasing juices. Stir in 1/2 cup oil, 3 Tbsp. vinegar, and garlic. Season to taste with salt, pepper, and more vinegar, if desired.

Add bread to tomato mixture in bowl. Toss until bread is well coated and starts to absorb liquid.

Let sit for 30 minutes.Meanwhile, char bell peppers and chiles, if using, directly over a gas flame or in the broiler until blackened all over.

Transfer to a resealable plastic bag. Close bag and let sit for 15 minutes.

Remove peppers and chiles; peel, core, seed, and cut into 1/4" strips.

Add peppers, chiles, olives, capers, and anchovies, if using, to bread mixture. Massage with your hands until all ingredients are thoroughly combined and bread is broken down (it will break down differently depending on what kind is used; ciabatta tends to stay more intact than Pullman bread).

Add basil and season with salt and pepper.Cover salad and let stand at room temperature for 1 hour.

Drizzle with oil just before serving.