Delicious soup prepared with fresh tomatoes, typical of the Italian region of Tuscany
Learn more about Lidia de la Vega
Ingredients6 portions
Preparation
Cut the cherry tomatoes into halves and place them on a baking tray for 20-25 minutes at 180 degrees with several basil leaves and sprinkle generously with olive oil and salt.
Finely chop the garlic, leaves and stems of the basil. Place them with olive oil in a saucepan and fry for a few minutes stirring frequently.
Blend the tomatoes, brown them and add the mixture to the garlic and basil sauce, add 2 cups of water, cook for 15 minutes over medium heat.
Cut the bread into small pieces and put them in the saucepan, mix well, rectify the seasoning and leave for another 10 minutes, the tomato turns a deep red.
Add the cherry tomatoes, mix everything and serve.
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