6
35 minutes

Ingredients

  • 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

Method

1
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
2
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
3
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
4
Season well with salt and pepper
5
Serve warm or chilled with torn basil and a good drizzle of extra virgin olive oil