COOKING TIME: 20 minutes
2 x 400g tins of COPPOLA Pelati (Peeled Plum Tomatoes)
COPPOLA Extra Virgin Olive Oil
1/2 small onion, finely chopped
1 bunch of fresh basil, roughly chopped, 2 sprigs reserved for garnish
Sea salt, to season
Black pepper, to season
• Heat a saucepan, add extra virgin olive oil and onion and gently fry for a minute or two, until golden. Add peeled plum tomatoes, chopped basil and simmer for 7-10 minutes.
• Blend the mixture using a hand blender, or a food processor until you have a fine pureé. Season with sea salt and black pepper to taste.
• Serve the soup in bowls with a drizzle of extra virgin olive oil over the top and scattered basil leaves.