TOMATO AND BREAD SOUP
Steps:
- 1. Preheat the oven to 350ºF. Prick the cherry tomatoes and combine them in a mixing bowl with one sliced clove of garlic, a good drizzle of olive oil, and 5 or 5 basil leaves. Spread them on a roasting tray and roast for about 20 minutes, until collapsed and slightly shrunken. 2. In a soup pot, heat the olive oil over medium heat. Add the basil stalks and the remaining garlic, cooking until softened, about 2 minutes. Add the canned tomatoes with their juice, and an additional half can full of water. Use a wooden spoon or kitchen scissors to break up the tomatoes, while bringing to a boil. Simmer for 15 minutes. 3. Add the torn-up bread pieces to the pan, along with the rest of the basil, torn. (Reserve a few basil leaves for garnish). When the roasted tomatoes are done, scrape them into the soup pot with all their juices and stickiness. Stir into the soup and check for consistency: it will be rather thick and porridgy. 4. Divide between bowls and float some additional olive oil on top. Top with more basil and serve.
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