Super simple supper for a cool fall evening!
Soup:
1-2 Tbsp olive oil
4 cans of diced tomatoes
3 cans of whole plum tomatoes
6-8 fresh plum tomatoes halved and grilled
1 can tomato paste
3 large onions diced
3-4 Tbsp sugar
4-6 cloves of garlic chopped
1 Tbsp red pepper chili flakes
3 large bunches of fresh Basil chopped (or 4 tbsp dried basil)
Salt and Pepper to taste
2 litres Vegetable broth
*Halve and grill plum tomatoes (I just used my bbq)
In a large stockpot, heat oil.
Add onions and garlic and saute until onions become transparent
Add all diced, whole, and fresh tomatoes
Add Spices and Sugar (sugar takes the acidity out of the tomatoes)
Using an immersible hand blender, blend tomatoes.
You can choose the consistency I didn't blend mine thoroughly just to add some texture to it.
Add Basil and Vegetable Broth
Season to taste
Bring to a boil then turn down to simmer.
Leave on stove to simmer at least 20 minutes (I let mine simmer on minimum low heat all afternoon because I was home)
Total Prep time: 15-20 minutes
Total time: 35+ minutes depending on how long you let simmer, the longer it simmers, the richer the flavor.
Breadsticks:
3 cups of flour
1 tsp salt
1 1/2 tbsp active dry yeast
1 1/2 tbsp granulated sugar
1 1/2 cups warm water
1/4 cup butter melted
1-2 tsp dill
1-2 cups grated fresh Parmesan cheese
Preheat oven to 400
In a separate bowl, mix yeast, sugar and water and let stand 10 minutes
In a large mixing bowl mix flour and salt.
Add yeast mixture and mix slowly.
Mix until dough pulls away from the bowl and is smooth.
Cover and let stand for 15 minutes
Roll out into a square on a floured surface.
Spread melted butter and dill on square and top with shredded cheese
Fold in half and cut into strips
Twist each strip and place on an ungreased cookie sheet
Let stand for 15 minutes
Bake in oven for 17-20 minutes or until golden brown
*makes about 15 breadsticks
Total Prep time: 35 minutes
Total Time: 50-55 minutes
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