|
4.8 Tbsp |
Filippo Berio Extra Virgin Olive Oil |
70 ml |
|
1 |
garlic clove, chopped |
1 |
|
2 lbs 3 oz |
ripe vine tomatoes, halved |
1 kg |
|
2.4 Tbsp |
tomato puree |
35 ml |
|
1 3/4 cups |
water |
420 ml |
|
2 oz |
ciabatta bread, crumbled |
50g |
|
6-8 |
fresh basil leaves |
6-8 |
| |
croutons to serve |
|
Directions:
- Put the garlic and Filippo Berio Olive Oil in a large pan and cook gently for a minute. Add the tomatoes, cover and simmer for 10 minutes stirring occasionally until the tomatoes are really soft and concentrated. Add the tomato puree and water and season with salt and freshly ground black pepper.
- Bring to a boil, then add the bread and stir until the bread absorbs the liquid. Cool slightly, before stirring in the basil.
- Blend until smooth in a food processor. Adjust the seasoning and serve with croutons and drizzle more olive oil if desired.
Recipe courtesy of Filippo Berio
Click here to download as a pdf file
Back to Recipe Archive Main page