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Heat the oven to 220C (200C fan)/425F/gas 7.
Chop the tomatoes into haphazard, chunky pieces and put them in a colander set over a bowl.
Toss with the flaky salt and leave to drain for 10–15 minutes.
Meanwhile, spread the bread pieces on a baking tray, toss with the olive oil and salt, then bake for 10 minutes, until golden.
In a bowl, grate the garlic into the tablespoon of sherry vinegar, to help take the edge off.
Make the tahini dressing by whisking the tahini, lemon juice, olive oil and salt, then gradually add about two tablespoons of ice-cold water until the mix is the consistency of double cream (the amount of water will depend on the thickness of the tahini).
Transfer the drained tomatoes to a serving bowl and stir in the pomegranate molasses, sliced red onion and capers.
Add the sherry vinegar and garlic mix, and the croutons, and toss thoroughly.
Stir through the tahini dressing, then leave for five to 10 minutes, so the croutons soften a little.
Serve garnished with the toasted sesame seeds and basil leaves.