Thursday, January 01, 2004
Italian/Appetizers-Side Dish
Serves 4
5 T olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
6 cloves garlic
1/4 c chopped fresh basil
3 T thinly-sliced fresh basil
1/4 tsp sliced oregano
2 c crushed tomatoes in thick purée
1 1/4 lb diced, vine-ripened tomatoes (approx 4)
2 c low-sodium chicken broth or homemade stock
2 1/4 tsp salt
pinch of sugar
1 mini-baguette of Sundried Tomato or Asiago Cheese Bread from Saint Louis Bread Co
1/4 tsp fresh ground pepper
Heat olive oil over medium heat in large saucepan. Add onion, bell pepper, garlic, chopped basil, & oregano. Stirring occasionally, cook about 10 minutes or until onion is golden. Add crushed tomatoes, fresh tomatoes, 1 cup of brother, salt & sugar, bring to simmer. Reduce heat to low. Simmer uncovered, until thick, for approx 30 minutes.
Place bread cubes on baking sheet and toast in 350 degree 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.
Nutrition Facts:
Sue Stees, Saint Louis Bread Co