Buon appetito!
Tomato bread soup
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 2 cans ELVEA Diced Tomatoes
- 450 gram ELVEA Peeled Datterini Tomatoes in Jelly (Master's Selection)
- 6 tablespoons olive oil
- 3 deciliters of water
- 3 cloves garlic
- pepper
- salt
- 5 thick slices of rustic bread
- 1 bushel of basil
Preparation
-
1
Preheat the oven to 190 °C.
-
2
Place the datterini tomatoes on a baking sheet and drizzle them with olive oil. Bake the tomatoes in the oven for 15 minutes.
-
3
Mince the garlic. Sauté it in olive oil and let it stew for a bit.
-
4
Add the diced tomatoes and the water here.
-
5
Season with salt and pepper and bring to a boil.
-
6
Let simmer for about 15 minutes on low heat.
-
7
Tear the bread into pieces and add it to the soup, along with the roasted datterini tomatoes.
-
8
Stir everything well and taste if it is seasoned enough.
-
9
Serve with a little extra olive oil and basil.
Buon appetito!
