Couple of cloves of garlic, finely sliced
4 tbsp olive oil
400g tomatoes, chopped
1tsp dried herbs (I used Oregano)
Pinch of Cayenne Pepper
Half tsp runny honey
60g bread crusts (or slices will do) torn into chunks
What to do:
Heat the oil in a saucepan over a low heat
Add the garlic and fry gently for about 5 minutes until it starts to soften.
Add the tomatoes, herbs and Cayenne Pepper along with 250ml water.
Stir well, bring to the boil then reduce the heat and simmer for about 15 minutes until the mixture thickens.
Chuck in the bread, stir in the honey and add another 250ml water.
Stir well, and again bring to the boil.
Cover the pan and turn off the heat.
Leave to stand for at least 30 minutes. The longer you can leave it the better as it allows the bread to soak up all the tomatoey flavour and will give you a tastier soup.
Warm through and serve.
This will give you enough for a couple of servings and believe me, you’ll want to go back for seconds!