2 pounds heirloom tomatoes, chopped
1/2 cup sugar
1 teaspoon anise seed
2/3 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons roughly chopped fennel fronds
2 medium fennel bulbs, quartered, cored and thinly sliced lengthwise
4 bunches watercress (about 12 ounces)
1 pound fresh mozzarella, torn into 1-inch-pieces
1 cup fresh basil leaves, torn
12 thin slices baguette
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