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Ingredients
- 3 tbsp
olive oil, plus extra to serve - 1
red onion, peeled and diced - 6
garlic cloves, peeled and diced - 150ml/5fl oz water
- 12 plum
tomatoes quartered - 800g/1¾lb canned plum
tomatoes salt and freshly ground black pepper - half loaf
French bread, cut into cubes - 1 tbsp chopped fresh
basil
Preparation method
-
Heat the olive oil in a pan and cook the onion and garlic for a few minutes to soften them slightly.
-
Add the water and all of the tomatoes. Cover with a lid, bring to the boil and season, to taste, with salt and freshly ground black pepper.
-
Reduce the heat to a simmer and simmer, uncovered, for 10-15 minutes, or until the volume of liquid has reduced by a third and the tomato soup has thickened slightly.
-
Stir in the bread cubes and sprinkle over the chopped basil leaves.
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To serve, divide the soup equally among three or four serving bowls. Drizzle over the olive oil.
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James Martin recipes from Housecall
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 3-4
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