This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.
Ingredients
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8 tomatoes (plum tomatoes are best)
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2 cups vegetable broth
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9 ounces. bread
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3 tablespoons olive oil (extra virgin)
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1 bunch fresh basil, finely chopped
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1 clove garlic, finely chopped
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1 small chile pod, red, hot (Thai, Serrano, or Birdseye), seeds and stem removed, chopped (or more to taste)
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Salt and pepper to taste
Instructions
Slit tomatoes on the top and submerge in boiling water for a minute. Remove from water, peel and remove seeds.
Combine the tomatoes with the vegetable broth in a blender and puree. Remove and heat in a pan until hot.
Place sliced bread in four soup plates or bowls.
In a bowl, combine the olive oil, basil, garlic, and chile and mix well. Pour heated tomato mixture over the bread and top with garlic-basil-oil mixture. Add salt and pepper to taste.
Servings |
2 to 3 |
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This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock. Ingredients
InstructionsSlit tomatoes on the top and submerge in boiling water for a minute. Remove from water, peel and remove seeds. Combine the tomatoes with the vegetable broth in a blender and puree. Remove and heat in a pan until hot. Place sliced bread in four soup plates or bowls. In a bowl, combine the olive oil, basil, garlic, and chile and mix well. Pour heated tomato mixture over the bread and top with garlic-basil-oil mixture. Add salt and pepper to taste.
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