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Tuscan Roma Tomato and Bread Soup

• 1 1/2 pound loaf sourdough bread, crusts removed and cubed
• 2 pounds Windset Farms^TM Roma tomatoes
• 2 cloves garlic, sliced
• 1/4 cup olive oil
• 1 teaspoon sugar
• 2 cups boiling water
• 1/4 cup fresh basil, cut into pieces
• 2 teaspoons kosher salt
• 1/3 cup very good quality extra virgin olive oil

Bring a large stockpot of water to a boil. Fill a large bowl with ice water to use as an ice bath. Core the tomatoes and place them in the boiling water for 1 minute. Remove the tomatoes from the boiling water with a slotted spoon and place in the ice bath. Allow the tomatoes to sit in the ice bath for a few minutes. Peel the skins off the tomatoes and squeeze the seeds out.

In a heavy bottomed pot, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the tomatoes, sugar and salt and cook over medium/low heat for 30 minutes to concentrate the tomato flavour.

Add the boiling water to the tomatoes and bring to a boil. Remove from the heat and add the cubed bread and 1/4 of the extra virgin olive oil. Stir well and add the basil. Ladle into 4 bowls and drizzle with the remaining extra virgin olive oil.

Serves four.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.