Around the various markets of Italy, we’re starting to see fresh tomatoes on sale, and so we thought we’d give you the proper tomato soup recipe from Italy.
It is a simple dish, but truly special when you taste the difference between fresh tomato soup and ready-to-use bottled tomato soup.
For four people: 800 grams of vine ripened tomatoes, 300 grams of slightly stale bread, an onion, two cloves of garlic, fresh basil, one litre of broth, oil, salt and pepper.
Blanch the tomatoes slightly with the stalks on for about 30 seconds, leave them to drain and then peel.
Chop into pieces and remove the seeds.
Chop or blend the garlic and onion together, fry them in a pan with some oil and then add the tomato.
Salt and cook for half an hour on low heat in a semi-covered saucepan, mixing every so often.
In the meantime, toast the bread slices, break them up and add them to the tomato.
Cover with the broth, salt and pepper and leave to boil for another half an hour.
At the end of the cooking time, add some basil leaves and leave to rest before serving.