When we haven't got time for lunch, bread and fresh tomatoes sauce are the solution. An invention of ours for an hectic but tasteful life.
Ingredients for 4/6 people
1 kg of red tomatoes on the wine
400 g stale bread
100 ml extra virgin olive oil RoZò
1 onion
basil
salt
pepper
10 minutes to light the candles on the table under the trees
Chop the onion Finely and fry it in extra virgin olive oil Mackè. Bring a large pot filled with water to a boil. Turn off the heat and dip the tomatoes. Leave them in the boiling water for about ten minutes before peeling them and cutting them into cubes. Add the diced tomato into the pan with the onion. Season with salt and pepper and cook over very low heat, covered for 20 minutes without adding more liquid. Once the tomatoes are cooked, remove them from heat and sprinkle them with some chopped basil leaves. Cut the stale bread into cubes. Spread the bread on serving plates, pour the tomato soup. If you like, sprinkle with grated Parmesan cheese. This dish is great served both cold and hot.