RGFE

Directions

Step 1

Chop the stale, crusty bread into bite-sized chunks and set aside.

Step 2

Peel and finely grate the garlic cloves, set aside.

Step 3

Pour 4 tablespoons of extra virgin olive oil into a large casserole and warm over a low-medium heat.

Step 4

Add the garlic. Cook gently until the garlic turns a deep golden colour, taking care not to let it burn.

Step 5

Add the whole peeled tomatoes, tomato paste, parmesan rinds and anchovies if using, and season with salt. Gently break up the tomatoes with a wooden spoon.

Step 6

Bring to a boil, cover, and simmer for 20 minutes.

Step 7

Remove the Parmesan rinds after simmering.

Step 8

Stir the bread chunks into the tomato mixture. Pour in the water, at this stage about 75 ml, using some to rinse out the tomato can for extra flavour.

Step 9

Add the freshly ground pepper.

Step 10

Cook over a medium heat until thickened.

Step 11

Return to a boil, then reduce the heat, cover, and simmer for a further 10 minutes. Add more water if the mixture is very thick.

Step 12

The bread should soak up most of the liquid and break apart easily.

Step 13

Turn off the heat and whisk gently until the bread reaches your preferred consistency, leaving some chunks if desired.

Step 14

Gently add the basil leaves, black pepper and the remaining 4 tablespoons of extra virgin olive oil.

Step 15

Loosely cover the soup and set aside for about 1 hour. This allows the flavours to fully develop.

Step 16

To serve, ladle the soup into warm bowls and a generous drizzle of extra virgin olive oil.

Step 17

Enjoy hot or cold, with a splash of lemon juice.

Step 18

Serve alongside a green or mixed salad, and some crusty bread or a slice of focaccia.