Summary

Ingredients

• 250 g white bread, stale
• 1 liter vegetable broth or chicken broth
• 600 g tomato (s)
• 4 cloves garlic
• 4 tablespoon olive oil
• 1 bunch basil
• some salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Roughly chop the bread, remove the skin from the garlic and mash it whole so that the juice comes out. Peel the tomatoes and roughly chop the basil.
2. Heat the olive oil in a large saucepan, roast the garlic in it and remove it again.
3. Reduce the heat and add the tomatoes. Add the basil to the tomato sauce, season with salt, pepper and a pinch of sugar. Simmer for 5 minutes, then add the bread and stir until it has absorbed as much sauce as possible.
4. If the bread does not absorb any more sauce, gradually add the broth until it covers the bread (maybe not add all of the broth as the tomatoes also give off liquid). Simmer over medium heat and stir frequently until the bread dissolves completely.
5. The porridge is then served warm or cold as a starter. Very tasty with wine and bread!