TOMATO SOUP WITH BREAD
We have all had leftover bread, right? It feels the best to get a new freshly baked loaf and discard the old one. But there are many creative ways to use the leftover bread too. This is one!
Cooking time: 40 mins
2–3 cloves of Garlic, thinly sliced
500 g Cherry tomatoes (optional)
1 Onion, thinly sliced
3 cups of chopped Tomatoes (canned tomatoes will also work)
4 Bread slices
1 ts of Sugar
Salt & Black pepper
Roasting the cherry tomatoes: Preheat the oven at 180ºC. Start with cutting the tomatoes in halves, and spread them onto a baking tray. Season with olive oil, salt and black pepper. Add 1 sliced garlic clove and and mix everything together. Roast for about 20 mins until the tomatoes have softened.
Heat olive oil in a deep pot and then add the remaining garlic and onion. Season with salt and black pepper and saute for few minutes at medium heat. Add the chopped tomatoes and the sugar, and let simmer on low heat for about 15 mins, stirring occasionally. Add, the roasted tomatoes, chopped basil and tear in the bread slices. Let simmer for another 5–10 minutes, until satisfied with the taste.