Tuesday, January 11, 2011

Roasted Tomato Bread Soup


5 Vine ripened Tomatoes
Sour dough bread
5 tbls Garlic flavored Olive Oil
1 lrg Can Crushed San Marzano Tomatoes
1cup Fresh Basil


  • Preheat oven 400 degrees.
  • Quarter and remove the center from tomatoes.
  • Place on baking sheet and drizzle with oil and salt and toss.
  • Place in oven for 15-20 minutes till edges begin to caramelize.
  • Cut up basil leaves.
  • Coat a pan with olive oil and add Basil.
  • Add can of tomatoes (I like to add a little water in the can to get ALL the tomato out).
  • Let simmer.
  • Meanwhile cut up or tear up the sour dough loaf (day out is best) into bite size pieces.
  • Add the bread and roasted tomatoes into simmering soup.
  • Let cook for a few more minutes to allow all flavors to marry, and enjoy.

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