- 800g canned whole peeled tomatoes, chopped
- 300g stale bread
- 1 l vegetable stock
- 4 garlic cloves, minced
- 10 basil leaves
- 1 celery stalk, chopped finely
- 1 carrot, chopped finely
- 50 ml extra virgin olive oil
- ½ tsp of sugar
- salt and pepper
Heat a saucepan and drizzle with extra virgin olive oil over medium heat. Lightly fry the chopped celery and carrot in extra virgin olive oil with one minced garlic clove. Then add the chopped canned tomatoes, sugar and salt. Let it simmer for 40 minutes.
Heat the vegetable stock and then pour in the prepared tomato sauce. Add the stale bread, three minced garlic cloves, extra virgin olive oil, and basil. Cook the mixture until the broth is completely absorbed.