(BREAD-AND-TOMATO SOUP)

House and Leisure Food - - FRONT PAGE -

Place the Bella toma­toes on a bak­ing sheet, driz­zle with a lit­tle olive oil and bake in an oven pre­heated to 180°C for 15 min­utes un­til slightly charred. Set aside.

Heat the rest of the olive oil in a large saucepan, add the gar­lic and sim­mer un­til it is golden brown. Add the tinned toma­toes, fresh chopped toma­toes and some of the basil and the salt; sim­mer for 25 min­utes, stir­ring oc­ca­sion­ally un­til the toma­toes have amal­ga­mated but re­main soupy. Add the roasted Bella toma­toes and stir.

Five min­utes be­fore serv­ing, break the bread into large chunks and stir into the soup. Rest the soup for five min­utes, then serve strewn with the re­main­ing fresh basil leaves, lash­ings of black pep­per and olive oil.

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