Ingredients for 4 people:
- 400 grams of bread
- 1.2 kg of ripe tomatoes
- 1.5 l of vegetable broth
- 4 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- pepper to taste
Wash tomatoes, privateli the stalk and seeds, cook over low heat for 20 minutes in pan and bake in the mill. Slice bread and toast in the oven for 5 minutes. Put the broth to a boil, add the tomato sauce, slices of toasted bread, extra virgin olive oil, basil, whole, whole garlic and salt. Cook until the broth in which it will be reduced and the bread has become a “jelly”, remove the garlic cloves. Take una2 slices of bread, cut into chunks and place in a pan to make croutons.
Divide the soup into 4 bowls you, add a drizzle of extra virgin olive oil and a pinch of red pepper to taste. Garnish with croutons and a sprig of fresh basil.