2kg/4 ½lb ripe tomatoes, scored, or 4 x tins of plum tomatoes, drained and rinsed
Extra-virgin olive oil
A bunch of basil, leaves picked
1 loaf of Gluten Free bread, crusts removed
If using fresh tomatoes, bring a large pan of water to the boil and add the tomatoes. Leave them for 1 minute, before scooping them into a large bowl of cold water. Retain the cooking water and put to one side for a moment. Peel the tomatoes and discard the seeds when they’re cool enough to touch. Roughly chop.
Pour a really generous splash of oil into a large pan and add the tomatoes and season generously. Bring to the boil, then turn down to a simmer and cook, stir occasionally to prevent it sticking, for 30 minutes. Add a dash of water if it begins to stick.
Tear in the basil leaves and stir well. Break the bread into chunks and cover the tomatoes like a lid. Pour over some of the retained tomato cooking water, you need at least 200ml of water, so top it up with hot water if necessary. Take off the heat.
Leave the soup for 30 minutes to rest and to allow the bread to absorb the soup. Stir through the bread lid, then serve warm, with an extra drizzle of oil.