- of tomatoes - 900 Grams
- olive oil - 2 items. spoons
- medium yellow onion - 1 piece
- salt - To taste
- garlic - 3 teeth
- a branch of fresh basil - 1 piece (4-8 mm)
- any broth or water - 3 cups
- sugar - 1 pinch
- stale or dried rustic bread - 240 Grams
- Freshly ground black pepper - To taste
- olive oil - To taste
1. In a medium saucepan bring the water to a boil over high heat. Make a cross-cut at the bottom of each tomato. Cut only the peel. 2. Dip tomatoes into boiling water for 10-15 seconds, until the skin around the cut begins to lag. Take the tomatoes out of the water. Remove the cuticle by pulling on the notches, and cut into large pieces. Cut the onions into cubes. Grind the garlic. Break the basil into pieces. Cut the bread into cubes 1 cm in size. 3. In a large saucepan, heat the olive oil over medium heat. Add the onion and pinch of salt. Fry, stirring, until the onion is soft and begins to brown at the edges, about 8 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Then add chopped tomatoes. Cook, stirring, until the tomatoes start to start the juice, 2-3 minutes. Then add basil (stalk), a teaspoon of salt and broth. 4. Add a pinch of sugar if the soup is too sour. Bring to a boil over high heat, then reduce heat and cook for 10 minutes (slow boiling). Add pieces of bread, turn off the heat and allow to stand for 15 minutes. 5. Before serving, stir the soup, mashing the pieces of bread, or stir the soup with a submerged blender to a homogeneous consistency. Add spices to taste, basil leaves, sprinkle with black pepper and pour with olive oil. Serve.
Servings: 4-6