One of my favorite dishes because it is rich in flavor, simple in ingredients and a concentrate of nutrients. Tomato, extra virgin olive oil and basil provide you with many antioxidants that prevent cellular aging. Recipe proposed during the evening dedicated to the cooking class on Soups and Velvety Creams at Cime di Web

Ingredients

Ingredients for 4 servings:

1.5 kg peeled tomatoes (in jar), 200 gr bread, 200 gr cherry tomatoes, 200 gr celery, 1 white onion, 1 clove of garlic, icing sugar, extra virgin olive oil, salt and pepper

Opinion of the chef

Preparation:

Cut the cherry tomatoes in half, place them on a baking sheet, season with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and bake them in the oven at 200 degrees C for 30 minutes. Once cooked, blend them with an immersion blender. 

Cut the bread into slices and then into cubes. Choose a type that has a crumb. Toast it in the oven for 10 minutes at 180 degrees C. 

Blend the celery and onion with 250 gr of oil, until you get a soft mixture Pour the mixture into a large saucepan and cook for 5 minutes. Add the toast cubes and simmer for 10 minutes. Add the peeled tomatoes and the cherry tomato smoothie made previously, season with salt and continue cooking for 1 hour and 20 minutes, over low heat, stirring occasionally to prevent the gruel from sticking to the bottom.