• 45ml olive oil
  • 1 onion – finely chopped
  • 4clovesgarlic – crushed
  • 1 chili – chopped and seeds removed (optional)
  • 3400 g cans whole peeled tomatoes in juice
  • 750mlgood quality chicken or vegetable stock
  • 45ml tomato paste
  • 30mlbalsamic vinegar
  • 30ml brown sugar
  • Salt and pepper to taste
  • 6 slices of stale ciabatta – broken into pieces
  • A handful of roughly chopped basil
  • A handful of roughly chopped parsley
  • 1 packet of Calamata olives – pitted and halved


  1. Sauté the onion, garlic and chili in the heated olive oil until soft and aromatic.
  2. Add the tomatoes and heat through briefly.
  3. Add the stock, paste, balsamic vinegar and sugar. Cover and bring to the boil, then reduce the heat and simmer for 30 minutes.
  4. Place the bread pieces into the soup, cover and simmer for another 15-20 minutes. If too thick, add more hot stock.
  5. Remove from the heat and add the fresh herbs and olives.
  6. Serve topped with plenty pecorino and drizzle with olive oil.



Tomato and olive bread soup

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