6 Fresh Roma Tomatoes
6 Canned Imported Roma Tomatoes
2 lg cloves thinly sliced
1 to 2 pequin peppers
Tuscan Bread – crusts cut off, then torn into chunks
1 tbsp Extra Virgin Olive Oil
Shaved Parmesan Cheese
1 tsp Sea Salt
Cracked Black Pepper
1 cup water as needed to adjust consistency
2 hours before preparation of soup, cut crusts off Tuscan bread, tear bread into chunks and allow to sit out uncovered for about 2 hours.
In saucepan over medium heat, add extra virgin olive oil, sear garlic & fresh tomatoes. Add hot red pepper broken up (1 to 2 peppers depending on how spicy your taste), sea salt and canned tomatoes. Reduce down to chunky tomato sauce. As it thickens, add hot filtered water 1 cup at a time until it reaches the soup consistency you desire.
Serve in bowl, add bread pieces, fresh torn basil, top with extra virgin olive oil, sea salt & cracked pepper to taste and shaved parmesan.
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