Here’s a Tuscan inspired dish that will tantalize your taste buds.
1 lb. firm, ripe tomatoes
8 tbsp. extra virgin olive oil
4 whole cloves garlic
10 leaves fresh basil, torn
2 handfuls day-old Italian bread, thickly sliced, diced
1 tbsp. Maggi seasoning
fresh ground black pepper
1 1/2 cups vegetable stock (Maggi vegetable bouillon)
1. Place the tomatoes in a heat-proof bowl. Add boiling water to cover, and leave for 1 minute. Drain hot water and then rinse quickly in cold water, and skin tomatoes. Cut in half, remove seeds. Chop into small pieces.
2. Heat the oil in a saucepan over medium heat. Add the garlic and basil and saute for a few minutes. Then add bread, and saute for a couple more minutes. Add Maggi seasoning and pepper. Then add the tomatoes and stock made from Maggi vegetable bouillon. Continue cooking, uncovered, for 10 minutes, stirring frequently. Add more stock if the soup begins to adhere to pan, remembering it should be thick.
3. Season to taste with black pepper. Serve hot.
Serves 4HIDE FULL ARTICLE