This week we’re celebrating our beautiful tomatoes. It’s the perfect time of year to enjoy sunkissed sweet datterini and meaty San Marzanos grown at the base of Mount Vesuvius. We have all the best varieties, expertly picked every week from the finest markets and growers in Southern Italy. They are so good that they even appear on the menus of some of London’s top restuarants, and have been featured in Theo Randalls “Pasta”, The Metro and Eat In Magazine.

Amazingly tasty this week are the rich San Marzano tomaotes. They are ideal for making sauces and soups and are just delicious in this traditional Tuscan recipe…

500g San Marzano tomatoes
2 garlic cloves
Pinch of crushed chillies
Handful of basil
1ltr beef stock
300g slightly stale bread
extra virgin olive oil

Heat some oil in a large saucepan or pot. Gently fry the garlic and some chillies, removing the garlic when golden brown.

Puree the tomatoes then add to the pot with some basil and cook for a couple of minutes. Then add the bread, thinly sliced. Mix. When  the bread has soaked up the sauce, add the hot stock. Season with salt and pepper.

Cook for 15 minutes adding more stock if necessary. Rest for an hour, then mix again to dissolve the bread. Serve hot, but not piping hot, with a drizzle of olive oil and garnish with fresh basil leaves.

Have your own favourite tomato recipe? Let us know! View our whole range of  fresh tomatoes online today.