Rosted Tomato Bread Soup Recipe

Ingredients

5 Vine ripened Tomatoes

Sour dough bread

5 tbls Garlic flavored Olive Oil

1 lrg Can Crushed San Marzano Tomatoes

1cup Fresh Basil

Preparation

Preheat oven 400 degrees. Quarter and remove the center from tomatoes. Place on baking sheet and drizzle with oil and salt and toss.

Place in oven for 15-20 minutes till edges begin to caramelize. Cut up basil leaves. Coat a pan with olive oil and add Basil. Add can of tomatoes (I like to add a little water in the can to get ALL the tomato out). Let simmer. Meanwhile cut up or tear up the sour dough loaf (day out is best) into bite size pieces. Add the bread and roasted tomatoes into simmering soup. Let cook for a few more minutes to allow all flavors to marry, and enjoy.