Wash the fennel and reserve the leafy tops. Wash and quarter the tomatoes.
Remove the tomato stalks and scoop out the seeds.
Crush the garlic cloves with the back of a knife.
Heat 1 tbsp oil in a frying pan. Add the garlic and tomatoes. Reduce the heat.
Wash and deseed the peppers and cut into fine rings. Roughly chop the fennel seeds. Make small cuts in the tejpatas to help release their aroma.
Add the peppers, fennel seeds and tejpatas to the tomatoes and cook gently for 3 minutes. Season with salt and pepper. Remove the tejpatas and transfer the mixture to a bowl to cool.
Halve the fennel and cut into wedges then thinly slice.
Finely chop the leafy fennel tops.
Halve the ciabatta bread and cut into thin slices.
Heat 1 tbsp oil in the pan and fry the bread slices for 1-2 minutes until crisp underneath.
Turn the bread slices, add some oil if needed and fry on the other side.
Transfer to a plate and leave to cool.
Mix the vinegar, lemon juice, a pinch of sugar and the rest of the oil. Wash the basil, shake dry and chop. In a large bowl, mix the bread, tomatoes, fennel, fennel tops and dressing. Season to taste and serve.