When using fresh tomatoes for soups and sauces, they need to be very ripe, almost to the point of turning. If you find such juicy fresh tomatoes you won’t need the canned ones, which are only used here as a flavour boost.
- 75 ml extra-virgin olive oil, plus extra to serve
- 1 large onion, finely diced
- 4 garlic cloves, thinly sliced
- 6 very ripe vine-ripened tomatoes
- 80 ml (1/3 cup) chicken stock or water
- 400 gm canned whole peeled tomatoes
- 1 tsp red wine vinegar
- 2 tsp oregano leaves
- ¼ (about 230gm) day-old white country loaf, torn
- To serve: torn basil leaves
- 1Combine olive oil, onion and garlic in a saucepan over medium heat and stir occasionally until onion is translucent (8-10 minutes).
- 2Meanwhile, 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).
- 3Divide 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 .