60 ml /4 tbsp Filippo Berio Extra Virgin Olive Oil
1 garlic clove, chopped
1 kg /2 lb 4 oz ripe vine tomatoes, halved
2 tbsp tomato puree
50 g /2 oz ciabatta bread, crumbled
6-8 fresh basil leaves
Croutons to serve
Put the garlic and olive oil in a large pan and cook gently for a minute. Add thetomatoes, cover and simmer for 10 minutes, stirring occasionally until thetomatoes are really soft and concentrated. Add the tomato puree, 425 ml water and season with salt and freshly ground black pepper.
Bring to the boil, then add the bread and stir until the bread absorbs theliquid. Cool slightly, before stirring in the basil.
Blend until smooth in a food processor. Adjust the seasoning and serve withcroutons and a drizzle more olive oil if desired.