Organic San Marzano tomatoes, peeled, pureed, and bottled. Great as a base for sauces, soup, and pizza sauce. In winter, we love it as a warming soup served with a side of Pimenton Cheese & Applewood Bacon Panini
- 2 cups Passata tomato puree
- 2 cups chicken or vegetable stock
- 1 Tablespoon Peperoncini & Pimenton salt
- 1 cup cubed focaccia or ciabatta bread
- 3 Tablespoons Bella Cucina Extra Virgin Olive Oil
PREPARATION: Pre-heat oven to 375 degrees F.
In a large saucepan, heat the Passata and stock over medium-low heat. Season with salt. Heat just until soup comes to a low simmer. Spoon into shallow bowls. Garnish with the focaccia croutons and a drizzle of extra virgin olive oil.
In a large bowl, toss the bread with 2 Tablespoons of the olive oil until well coasted. Spread out bread out onto a sheet pan. Bake until the bread is crisped and golden brown, about 20-25 minutes. You can make this ahead of time and keep in an air tight container or plastic bag for a few days.