|
Wrap up warm and take a bowlful of this to eat outside on days when the temperature is cold but the sky is blue. 800g plum tomatoes or tomatoes on the vine
2 tbsps olive oil 1 leek, finely chopped 1 tsp paprika 1 tsp tomato purée 10 basil leaves 1½ litres homemade chicken stock Salt and pepper 500g homemade or good-quality wholemeal bread For serving – grated parmesan cheese Put the tomatoes in a large bowl and pour on enough boiling water to cover. After a couple of minutes, drain the water off and peel off the skins and chop roughly. Place the olive oil, leek and paprika in a large saucepan and cook gently without browning for 10 minutes. Add the chopped tomatoes, tomato purée and torn basil leaves. Stir to mix the ingredients and simmer for a few minutes. Add the stock, and salt and pepper to taste. Bring to the boil and then crumble in the bread. Reduce the heat and leave to simmer for 1 hour. This can be eaten hot, warm or cold with some grated parmesan cheese and freshly chopped basil. |
