Place all ingredients for herby sauce in a blender and whiz until well combined. Taste and adjust seasoning and acidity to your liking.

Chop tomatoes into different sized chunks and place in a mixing bowl with olive oil, vinegar, salt and pepper. Mix and let those wonderful flavours develop.

Heat a frypan with a glug of olive oil. Tear up the bread into chunks and fry for a couple minutes each side until golden.
Add a little more oil and drop basil leaves into the hot oil for around 5 seconds until they crispen up and go translucent. They may spatter at you as the water content dries out so beware!

Assemble on a large platter starting with the sauce and topping with tomatoes, croutons, basil and goats cheese. Spoon over extra juices and serve.

Herby Sauce:

1/2 bunch parsley
2 handfuls basil leaves
1/2 cup packed spinach leaves (provides beautiful colour)
2 tbs chopped chives
2 anchovy fillets
1 tbsp lemon juice
1 clove garlic
1 tbsp sherry vinegar
1 tbsp olive oil
1/4 cup mayonnaise
1 tbsp yogurt
salt and peper

600g mixed tomatoes
1 tbsp olive oil
1 tsp red wine vinegar
salt and pepper

2 Slices sourdough bread
Basil leaves for garnish
Goats cheese for garnish