Ingredients
- 3 tbsp olive oil , plus extra to drizzle
- 3 large garlic cloves , crushed
- small bunch basil , leaves shredded, stalks finely chopped
- 3 x 400g cans chopped tomatoes
- 3 tsp caster sugar
- 150g crusty stale bread (sourdough works well), torn
- grated parmesan or vegetarian alternative, to serve
Method
- STEP 1
Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.
- STEP 2
Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.
