- Preparation time
- Cooking time
- 2 lb 1 kg tomatoes
- 10 oz 300 gr dry, not fresh (in other words leftovers of a week) bread
- 1 clove 1 clove Garlic
- 1 1 or mozzarella (both optionals) Burrata Cheese
- 1.5 liters Vegetable stock
- 1 1 medium Onion
- 10 10 fresh Basil Leaves
- 1 teaspoon 1 teaspoon dry Oregano
- Extra Virgin Olive Oil
- Salt and Pepper to taste
Wash tomatoes, and dunk them into salty simmering water for 5 minutes. Drain, peel them and get rid of the seeds. Dice the tomatoes an leave apart.
In a large skillet or in a pressure cooker, sauté the onion, chopped, and the garlic clove. As soon as they get golden, add the tomatoes, let sauté for 3-4 minutes stirring constantly and add the vegetable stock and the bread crumbs.
If using a pressure cooker you can close the lid, and let it cook for 15 minutes. If using a traditional skillet, let it boil at simmering temperature for 30 minutes, stirring from time to time.
At the end, the bread will be almost melted in the tomato source. If not you can help yourself with a food processor, o a hand liquidizer directly in the skillet.
If the soup seams to be to runny let it cook 15 minutes more. Cooking time may vary a bit, as tomatoes can be more or less watery ed bread too can be more dry or less.
Check salt and pepper.
Serve the soup warm or cold, topping it with a piece of bur rata or mozzarella cease, and some basil leaves.