I had the end of a loaf of whole grain olive bread left over. It was very tasty when fresh, but that was about two days ago and now it wasn’t good for much on its own. So I did the following:

I took some pomodoro tomatoes, quarters them, tossed them in olive oil, rosemary, sea salt and balsamic vinegar, fried them until they were quite soft. I then sliced the bread very finely (about half normal thickness for a slice of bread then cut in half crossways), added to the mix and kept frying until the bread had very thoroughly soaked up the tomatoes’ juices.

It was delicious. I served it with scrambled eggs and a diced cucumber salad.