Tuscany with its beautiful colors and scents, I still remember the first time I ate the famous Jelly with Tomato, but in reality I did not know quite what it was. What can I say it was love at first spoonful! Without beating about the bush I present to you my recipe, as in the classic recipe, which has three important adjectives: economic, fast and delicious.
Ingredients:
200 grams of stale Tuscan bread
Of 500 g ripe tomatoes
1 small onion or 1 leek
2 cloves of garlic
3 tablespoons extra virgin olive oil
1 / 2 liter of broth or water
a handful of basil leaves
salt
pepper
Preparation:
Dip tomatoes in boiling water for a few seconds and then peel, seed and chop Privalia.
Heat 's oil in a saucepan and gently fry the leek, white part minced cloves along with the' garlic.
When the leek begins to brown, add the tomatoes, salt and pepper and a handful of basil leaves.
Cook for 10/15 minutes then add the bread, cut into thin slices, and the broth (I put salt water having no stock available and to avoid utilizzarre nut that contains glutamate). After another 2 or 3 minutes of cooking the soup is ready: let it rest for half an hour.
Before serving, stir vigorously to make it homogeneous and serve warm, supplementing it with a drizzle of good olive oil.
