6. Cube some stale bread and turn these into croutons by drizzling them with oil and adding crushed garlic. Season with salt and pepper and toast in a medium oven, drain on paper towels and allow to cool.
7. Portion out the tomato base into bowls.
8. Top with the courgette, leaves and herbs. Add the croutons and, as a final flourish, drizzle a fruity olive oil across the lot.