Tuscan Tomato Soup - WHB # 330

 la ricetta in italiano qui

A very popular soup from Tuscan cuisine, very easy to do with a very few poor ingredients.

Just put them in the pan and let simmer slowly to the right consistency.

As for all slow cooking, best if served the day after.

A yummie idea for this patriottic soup? ... just make some Tomato filled Italian Ravioli,  you will surprise and delight your guests, promised! :-)

 

Serving 5/6:

1 kilo ripe red tomatoes, unpeeled and unseeded *
250 g tinned tomatoes (better if homemade)
2 white onions, finely chopped
200 g stale rustic bread, without crust and diced
salt/pepper
fresh basil
extra virgin olive oil

* make a cross incision in the bottom, pour into boiling water for a few minutes, drain, the peel will come off easily

 

- Sauté onions in oil first, then let simmer slowly, adding a little water when necessary, until they become completely transparent and soft, almost creamy.
- Add fresh tomatoes and tinned tomatoes with their juice. Cook slowly until it becomes almost a sauce, about 45 minutes /1 hour (depends on the smoothness of the tomatoes), season with salt. If necessary, add a glass of water, the sauce should be loose.

- Add bread and cook over low heat and covered for about an hour, or until the bread is completely undone. The density of the soup is very personal, I do not like it too soupy or liquid.
- Some chopped basil leaves will give fragrance and if desired sprinkle with freshly ground pepper.

 

This recipe is my personal entry to WHB # 330

 hosted by Graziana from Erbe in cucina

both for Italian & English edition.
Thanks again to Haalo who manages greatfully all events,
to Bri for Italian edition.
Thanks again to Kalyn for her successfull idea!
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