Serves: 4; Preparation: 10 minutes; Cooking: 15 minutes. This is Simon Johnson's favourite Sunday brunch recipe, which he shared with us on Wednesday, 30 July at his cooking demonstration at THOMAS DUX Grocer in Lane Cove. We got to taste it too - it is a winner!- 50ml Simon Johnson Organic Olive Oil
- 3 cloves of garlic, peeled, cut into not too thin slices
- 2 jars of Monjardin Whole Tomatoes
- fresh basil leaves, roughly chopped
- 1 loaf of day-old crusty white or sourdough bread
- Reggiano parmesan cheese, grated
- Warm olive oil in a large pot (Simon used his Organic Olive Oil). Make sure not to let it get too hot. Chop garlic - Simon removed the core - and gently sweat in the olive oil.
- Add jars of Monjardin Whole Tomatoes - Simon sources this product from spain and it has a fantastic fresh flavour!
- Let "soup" reduce for about 10-15 minutes and in the meantime remove crust from bread and cut into big chunks (~3x3cm).
- Add bread cubes into soup, add a pinch of salt and chopped basil - mix together.
- Turn off the heat and let stand for 5 minutes. In the meantime prepare and great the Reggiano cheese, which you can get from the Deli at THOMAS DUX Grocer.
- Serve hot and sprinkle with the Reggiano and a few more drops of the olive oil if you wish. Buon Appetito!
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