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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

  1. Preheat the oven to 190°C
  2. 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.
  3. 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.
  4. Bring to a soft boil, cover and simmer for 20 minutes.
  5. Blend and return to the pot and add the cubed SASKO bread.
  6. Cover and simmer for a further 10 minutes before whisking until all the bread has broken apart and the soup is thick and luscious.
  7. Stir through the parmesan and serve with chopped, fresh basil and a drizzle of olive oil.

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