04-09-2005, 05:19 PM
5 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
6 cloves garlic
1/4 cup chopped fresh basil
3 tablespoons thinly-sliced fresh basil
1/4 teaspoon sliced oregano
2 cups crushed tomatoes in thick purée
1 1/4 pounds diced, vine-ripened tomatoes (about 4)
2 cups low-sodium chicken broth or homemade stock
2 1/4 teaspoon salt
Pinch of sugar
1 mini-baguette of Sundried Tomato or Asiago Cheese
Bread from St. Louis Bread Company
1/4 teaspoon fresh ground pepper
Heat olive oil over medium heat in large saucepan. Add onion, bell pepper, garlic, chopped basil, and oregano. Stirring occasionally, cook about 10 minutes or until onion is golden.
Add crushed tomatoes, fresh tomatoes, 1 cup of broth, salt and sugar; bring to simmer. Reduce heat to low. Simmer uncovered, until thick, for approximately 30 minutes.
Place bread cubes on baking sheet and toast in 350 degree F oven for 25 minutes, or until crisp. Remove bread from oven and add to sauce. Gently stir for 5 minutes. As bread absorbs tomato sauce, add pepper and some stock as needed to keep mixture soupy. Use spoon to mash the bread so soup is thick and bread blends into tomato sauce. Simmer for 30 minutes, stirring occasionally to keep it from burning. Ladle finished product into individual bowls and lightly drizzle with olive oil and freshly sliced basil.
Serves 4.
1 onion, finely chopped
1 red bell pepper, finely chopped
6 cloves garlic
1/4 cup chopped fresh basil
3 tablespoons thinly-sliced fresh basil
1/4 teaspoon sliced oregano
2 cups crushed tomatoes in thick purée
1 1/4 pounds diced, vine-ripened tomatoes (about 4)
2 cups low-sodium chicken broth or homemade stock
2 1/4 teaspoon salt
Pinch of sugar
1 mini-baguette of Sundried Tomato or Asiago Cheese
Bread from St. Louis Bread Company
1/4 teaspoon fresh ground pepper
Heat olive oil over medium heat in large saucepan. Add onion, bell pepper, garlic, chopped basil, and oregano. Stirring occasionally, cook about 10 minutes or until onion is golden.
Add crushed tomatoes, fresh tomatoes, 1 cup of broth, salt and sugar; bring to simmer. Reduce heat to low. Simmer uncovered, until thick, for approximately 30 minutes.
Place bread cubes on baking sheet and toast in 350 degree F oven for 25 minutes, or until crisp. Remove bread from oven and add to sauce. Gently stir for 5 minutes. As bread absorbs tomato sauce, add pepper and some stock as needed to keep mixture soupy. Use spoon to mash the bread so soup is thick and bread blends into tomato sauce. Simmer for 30 minutes, stirring occasionally to keep it from burning. Ladle finished product into individual bowls and lightly drizzle with olive oil and freshly sliced basil.
Serves 4.