6 servings / Preparation 5 minutes / Cooking 25 minutes
| 60 ml olive oil + a couple of tablespoons for garnish 1 large onion, finely chopped 5 cloves garlic, thinly sliced 200 ml white wine 2x 400g cans of peeled barrel tomatoes ½ l beef broth or water salt and freshly ground pepper 2 large handfuls of light bread without crusts, preferably a day old, torn into centimeter-sized pieces 1 large handful of basil leaves + for garnish 60 g pecorino romano cheese, grated + for garnish ½ teaspoon red wine vinegar |
1. In a large pot, heat the olive oil and fry the onion. Add the garlic and fry for another minute. Add the wine and let it boil to evaporate the alcohol. Then add the tomatoes, broth or water, season with salt and pepper, mash the tomatoes with a wooden spoon, bring to a boil and cook over low heat for 15 minutes. |
