1/3 cup Olive Oil
5 small gloves garlic, thinly sliced
6 pequin peppers
6 roma tomatoes, large diced
1 28oz can Imported tomatoes large diced, liquid excess drained
½ tsp salt
1 to 1 ½ cups hot water
5 fresh torn basil leaves
Olive oil to finish
Shaved Parmesan garnish
½ lb loaf of torn bread, dried for one hour
DirectionsCut tomatoes into even sized chunks. Thinly slice garlic. Drain liquid out of canned tomatoes and also cut canned tomatoes into even sized chunks.
In a pan over medium heat, sauté garlic and pequin peppers in olive oil. Once garlic and pequins have simmered for less than 1 minute, add all tomatoes and simmer over medium heat – add salt to help tomatoes release their water. Once tomatoes have cooked down, add 1 to 1 ½ cups hot water (depending on the consistency you desire). Just prior to taking off heat, tear up fresh basil leaves and stir in for flavor & stir in bread pieces. Add more water to achieve desired consistency. Serve garnished with olive oil and freshly shaved parmesan cheese.