Rustic Tomato and Bread Soup

A rustic, winter soup for a Sunday night, or a Tuesday at 3pm snack...up to you.

Ingredients

serves 6

 

10 tomatoes - the older the better

1 can of tomatoes

1 white onion

4 anchovy fillets

2 cloves of garlic

large handfull of basil

equal parts stale or semi fresh bread to tomatoes - ripped up rusticly - only the inside, no crusts

salt and pepper

oive oil

knob of butter if desired

Preparation

• pierce each tomato with a knife and throw into boiling water for 5 minutes. Remove and de-skin. the pierced skin will allow for easy removal.
• satuee finely diced onion, anchovies ( will dissolve, so dont freak out ) and diced garlic a bit until soft in olive oil.
• squeeze out juices and seeds from tomatoes and add them to the simmering mixture.
• add can of tomatoes and mash them all up together.
• add chopped basil - stalks and half the leaves.
• sautee for a little, and then add the ripped up bread, salt and pepper, can add a knob of butter if desired, I would. Taste to see if it needs extra salt,a s the anchovies are salty.
• after cooking for a about 15 minutes add the rest of the basil, roughly chopped.
• serve in bowl and garnish with drizzled olive oil. MMMMMMM. yes please !!!