1/4 fennel bulb and a little more, sliced for the garnish
1/4 green pepper
1 table spoon fennel fronds
15 g sea salt
1 garlic clove
65 ml/2 fl oz olive oil and more for drizzling
3 tablespoons sherry vinegar
Place the tomatoes in boiling water for 1 minute, strain and run under cold water. Peel and seed the tomatoes and set aside.
Chop the onion, garlic, pepper and fennel separately and set aside.
With a cherry pitter, remove the stones and discard them, making sure that none are left in.
Heat 1 to 2 tablespoons of olive oil in a pan and sauté the onions until soft for 4 to 5 minutes.
Add the garlic and sauté for 3o seconds, then add the pepper and fennel; cook until tender, finally incorporate the tomatoes. Cover and cook over low heat for 6 to 8 minutes. Transfer the mixture to a bowl and leave to cool.
Combine tomatoes, cherries and bread in a blender and blitz until smooth.
Add vinegar and olive oil. Taste and add more vinegar or salt if needed.
Transfer to a jug and chill for a couple of hours in the fridge.
Serve in individuals bowls or cups. garnish with sliced fennel and fronds and drizzle with olive oil.