35 minutes


  • 50ml of olive oil, plus extra for drizzling
  • 1 large onion, finely diced
  • 6 garlic cloves, finely chopped
  • 4 sprigs of basil
  • 200g of stale bread, crusts removed, torn into chunks
  • 800g of tinned San Marzano tomatoes, or another very high-quality variety
  • 1 tsp sugar
  • 200ml of vegetable stock
  • salt
  • pepper


Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour
Strain the tinned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated. This step will help you get a deeper flavour from your tinned tomatoes
Add in the reserved tomato juice, 3 sprigs of basil, sugar, vegetable stock and bread and cook for 10 more minutes, stirring regularly to help break down the bread
Season well with salt and pepper
Serve warm or chilled with torn basil and a good drizzle of extra virgin olive oil