Balsamic Reduction

Combine balsamic vinegar and sugar in a small saucepan and bring to a boil. Reduce heat so that the sauce just simmers and cook until sauce is reduced by about 1/4 in volume, or until you have dime size bubbles. Set aside and let cool to room temperature.

Topping

Combine the tomatoes and red bell peppers in a medium non-reactive bowl.

In a separate non-reactive mixing bowl, combine 2 tablespoons of the olive oil, the lemon juice and zest, red wine vinegar, shallots, garlic, and anchovy and mix well. Add the vinaigrette mixture to the tomato mixture along with the basil and toss to combine. Season to taste with salt and pepper; cover and set aside, up to 1 hour before serving.

Serving

When ready to serve, preheat a broiler and position a rack about 6 inches from the flame. Brush the bread slices lightly with the remaining olive oil and sprinkle with salt and pepper. Toast lightly in the broiler. Remove and top each toasted bread slice with a slice of cappacolla and a spoonful of the tomato mixture.

Drizzle with the balsamic reduction and serve immediately.