3 pounds of tasty, ripe tomatoes
\nGood extra-virgin olive oil |
\n2 large cloves of garlic, one whole, one finely chopped or crushed
\n2 medium onions,\u00a0very finely chopped
\n3 sticks celery,\u00a0very finely chopped
\nPinch of salt
\nBlack pepper
\nSmall bunch of\u00a0basil, leaves only (at least 25 leaves)
\n1 \u00bd \u00a0pints chicken or vegetable broth
\n\u00bd loaf Italian bread, cut into small pieces<\/p>\n
Bring a large pot of water to a boil and turn off the heat. Put the tomatoes into the water and leave for a couple of minutes. Test with a knife tip to see if the skin peels away easily. Discard water,\u00a0skin the tomatoes and finely chop.<\/p>\n
Heat \u00bd cup olive oil in a large pot. Add the whole clove of garlic, the onions and celery and saut\u00e9 for a few minutes, until the onion is translucent, but not browning.<\/p>\n
Add the chopped tomatoes, a pinch of salt and some black pepper, and cook gently for a couple of minutes.<\/p>\n
Add\u00a0stock and the pieces of bread.\u00a0Cook, covered, for another 20 minutes on a low flame. Add more stock or hot water if necessary.<\/p>\n
Locate the cooked garlic and squeeze it back into the dish with a garlic press. Add the raw chopped or crushed garlic and the finely chopped basil. Taste for seasoning.<\/p>\n
You can serve this hot, at room temperature or chilled. Serve with plenty of freshly ground black pepper and raw extra virgin olive oil to swirl on top at the table.<\/p>\n
Serves 6<\/p>\n
<\/p>\n By Gourmet Nun Tuscan Food has grown rapidly in popularity in recent years.\u00a0Since opening a new house in Barga, Italy, in the heart of Tuscany, we have become quite familiar with much of the Tuscan way of life-including foods most … Continue reading ![\"The](\"http:\/\/of.communityofjesus.org\/wp-content\/uploads\/Tuscan-soup.jpg\")
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