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Ingredients
- 56 oz. canned peeled tomatoes
- 2 C. small cubes ciabatta bread
- 2 T. minced garlic
- 1 T. minced onion
- 1/8 C. slivered basil
- 1/2 C. olive oil
- 1 sprig rosemary
- Salt and pepper to taste
- 2/3 C. shaved ricotta salata (dried ricotta cheese)
- Whole basil leaves for garnish
Details
Servings 8
Preparation
Step 1
1. Run tomatoes through food mill. In large bowl combine tomatoes, bread, garlic, onion and basil. Cover and refrigerate overnight.
2. Pour mixture into Dutch oven; simmer covered 30 minutes, stirring occasionally.
3. Heat oil in small skillet over medium heat. Add rosemary and simmer 3-4 minutes. Discard rosemary; add infused oil to soup. Mix well and season with salt and pepper. Spoon into bowls and garnish with ricotta salata and basil leaves.
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