75 mlextra-virgin olive oil, plus extra to serve1large onion, finely diced4garlic cloves, thinly sliced6very ripe vine-ripened tomatoes80 ml(1/3 cup) chicken stock or water400 gmcanned whole peeled tomatoes1 tspred wine vinegar2 tsporegano leaves¼(about 230gm) day-old white country loaf, tornTo serve:torn basil leaves
Combine olive oil, onion and garlic in a saucepan over medium heat and stir occasionally until onion is translucent (8-10 minutes).
Meanwhile, score tomatoes and place in a large heatproof bowl. Pour over enough boiling water to cover and stand until skin splits (1-2 minutes). Drain and, when cool enough to handle, peel and coarsely chop. Add to onion mixture with stock and canned tomato. Bring to the simmer, then add vinegar and oregano and season to taste. Cook until tomato breaks down and soup is well flavoured (15-20 minutes).
Divide bread among bowls and ladle soup over. Serve hot drizzled with extra oil, and scattered with basil leaves and freshly ground black pepper.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.