Rich San Marzano tomaotes are ideal for making sauces and soups and are just delicious in this traditional Tuscan recipe…
500g San Marzano tomatoes2 garlic cloves
Pinch of crushed chillies
Handful of basil
1ltr beef stock
300g slightly stale bread
extra virgin olive oil
Heat some oil in a large saucepan or pot. Gently fry the garlic and some chillies, removing the garlic when golden brown.
Puree the tomatoes then add to the pot with some basil and cook for a couple of minutes. Then add the bread, thinly sliced. Mix. When the bread has soaked up the sauce, add the hot stock. Season with salt and pepper.
Cook for 15 minutes adding more stock if necessary. Rest for an hour, then mix again to dissolve the bread. Serve hot, but not piping hot, with a drizzle of olive oil and garnish with fresh basil leaves.
