Categories: September

Ingredients

• 200g day-old white country bread, crusts removed, cut into 2.5cm cubes
• 2 tbsp extra-virgin olive oil
• 1 large onion, chopped
• white parts of 3 spring onions, chopped
• 3 garlic cloves, chopped
• 1 small dried red chilli, crumbled
• 1 tbsp chopped fresh sage
• 4 tbsp thin strips of fresh basil
• 1kg ripe tomatoes, peeled and chopped
• 250g oven-roasted tomatoes (halve the quantities in recipe), chopped
• 500ml chicken stock
• Parmesan, grated or shavings, and extra-virgin olive oil, to serve

Directions

1. Preheat the oven to 160˚C/fan 140˚C/gas 3. Put the bread cubes on a baking tray and lightly roast for about 10 minutes. Set aside to cool.

2. Heat the oil in a large pan or flameproof casserole, add the onion and spring onions and cook over a low heat until softened. Add the garlic, chilli, sage and 2 tablespoons of the basil, and cook for a further 2 minutes. Stir in the oven-roasted tomatoes and the ripe tomatoes and simmer for 20 minutes. Add the bread and cook for 2 minutes until the juices are soaked up. Then add the stock and season. Bring to a gentle boil, remove from the heat and stand, partly covered, for 1 hour.

3. Bring back to a simmer. If it’s very thick, add a little extra stock or water. Check the seasoning and serve in bowls with the rest of the basil, Parmesan and a little oil on top.

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