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Tuscan Roma Tomato and Bread Soup

Dana Reinhardt
Prep time15 minutes
Cook time40 minutes
DifficultyModerate
Serves4
Average: 4.9 (14 votes)Your rating: None

A very hearty, savory soup full of taste and tomatoes. A warm, welcoming answer to cold winter days.

  • 2 lbs. Windset Farms™ Roma Tomatoes
  • 2 cloves garlic, sliced
  • ¼ cup olive oil
  • 1 tsp. sugar
  • 2 cups boiling water
  • ¼ cup fresh basil, cut into pieces
  • 2 tsp. kosher salt
  • 1-½ lb. loaf sourdough bread, crusts removed and cubed
  • 1/3 cup very good quality extra virgin olive oil

Instructions:

  1. Bring a large stockpot of water to boil. Fill a large bowl with ice water to use as an ice bath. Core tomatoes and place in boiling water for 1 minute. Remove from boiling water with a slotted spoon and place in ice bath. Allow tomatoes to sit in the ice bath for a few minutes. Peel skins off tomatoes and squeeze the seeds out.
  2. In a heavy bottomed pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add tomatoes, sugar, salt and cook over medium/low heat for 30 minutes, to concentrate the tomato flavour.
  3. Add boiling water to the tomatoes and bring to a boil. Remove from heat and add the cubed bread and ¼ of the very good quality extra virgin olive oil. Stir well and add basil.
  4. Ladle into 4 bowls and drizzle with remaining extra virgin olive oil.

 

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