Cook
the following recipe and feel that hot Tuscan sun beating down as
you smell the olive oil and basil blending into the tomato and garlic.
Pass me the Chianti this minute, I can feel an aria coming on!
Ingredients - Serves 4
2½ Pints Water
1 12 oz. Tin peeled plum Tomatoes
2 Tablespoons Tomato Pureé
1 Onion
1 Large Potato
3 to 4 Cloves Garlic
2 Tablespoons Olive Oil
2 Teaspoons Dried Basil or a small hand full of fresh basil if you
have it.
Salt & Pepper
Method
- Peel
and chop the onion, peel and crush or chop the garlic. (There
is no need really to crush the garlic unless you have just bought
a garlic press and are dying to try it out.)
- Heat
the olive oil in a large saucepan add the onion and garlic and
fry gently until soft.
- Meanwhile
wash and chop the potato, peeling if not organic.
- When
the onion is golden brown add the water to the pan, put in the
potato and bring to the boil.
- Once
boiling open the tin of tomatoes and add to the pan, together
with the tomato puree. Stir well, cover and simmer gently.
- If
using fresh basil, wash and roughly chop it then add it to the
soup, saving a few leaves for garnish. Dried basil can just be
tossed in with a suitable Latin flourish.
- Cook
until the potatoes are soft, then blend and season to taste.
- It
tastes even better if you garnish it with a few pitted black olives
and those fresh basil leaves you saved.
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