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Cut the tomatoes into 3-4cm randomly shaped pieces, season generously with sea salt and put in a colander set over a bowl.
Tear the stale bread into pieces of a similar size to the tomatoes, put these in a bowl and sprinkle over the vinegar and a tablespoon of water.
Toss, then leave to rest and soften while the tomatoes relinquish their juices.
After 15 minutes or so, once you have a nice pool of tomato juice, gently whisk in the extra-virgin olive oil and freshly cracked black pepper to taste.
Drain the onions, add to the bread bowl, then tip in the drained tomatoes.
Pour the dressing over the top and toss together.
Tear in the basil leaves, then finely chop the basil stalks and add those, too. Eat at once or leave to marinade for a few hours.