Tomato and Bread Soup
50 min 
Serves 4 
INGREDIENTS
Metric
Imperial
- 750 g fresh tomatoes (quartered)
- Olive oil
- Salt and pepper
- 1 Red onion (approx. 120 g) (chopped)
- 3 Cloves garlic (finely chopped)
- 400 g tinned tomatoes
- 1 litre chicken / vegetable stock
- 4 slices SASKO LOW GI ALL-IN-ONE WHITE BREAD (cubed)
- 50 g grated parmesan
- 20 g fresh basil and olive oil to serve
- 26.45 oz fresh tomatoes (quartered)
- Olive oil
- Salt and pepper
- 1 red onion (approx. 4.23 oz) (chopped)
- 3 cloves garlic (finely chopped)
- 14.10 oz tinned tomatoes
- 1 litre chicken / vegetable stock
- 4 slices SASKO LOW GI ALL-IN-ONE WHITE BREAD (cubed)
- 1.76 oz grated parmesan
- 0.705 oz fresh basil and olive oil to serve
METHOD
- Preheat the oven to 190°C
- Place the tomato quarters onto a baking tray and drizzle with a little olive oil, season with salt and pepper and bake for 30 minutes.
- Sauté (fried until softened, but not browned) the onion in 2 tbsp. of olive oil, add the garlic and fry for a further minute before adding the tomato quarters, tinned tomatoes, stock and a pinch of salt and pepper.
- Bring to a soft boil, cover and simmer for 20 minutes.
- Blend and return to the pot and add the cubed SASKO bread.
- Cover and simmer for a further 10 minutes before whisking until all the bread has broken apart and the soup is thick and luscious.
- Stir through the parmesan and serve with chopped, fresh basil and a drizzle of olive oil.
6 
