Preheat the oven to 190C. Place the tomato quarters onto a baking tray and drizzle with a little olive oil, season with salt and pepper and bake for 30 minutes.
Sauté (fried until softened, but not browned) the onion in 2 tbsp. of olive oil, add the garlic and fry for a further minute before adding the tomato quarters, tinned tomatoes, stock and a pinch of salt and pepper.
Bring to a soft boil, cover and simmer for 20 minutes.
Blend and return to the pot and add the cubed Sasko bread.
Cover and simmer for a further 10 minutes before whisking until all the bread has broken apart and the soup is thick and luscious.
Stir through the parmesan and serve with chopped, fresh basil and a drizzle of olive oil.
Ingredients: (Serves 4)
750g Fresh tomatoes (quartered)
Salt and pepper
1 Red onion (approx. 120g) (chopped)
3 Cloves garlic (finely chopped)
400g Tinned tomatoes
1 litre Chicken/Vegetable stock
4 slices Sasko Low GI White Bread (cubed)
50g grated parmesan
20g Fresh Basil and Olive oil to serve