Ingredients:
2 cans of chopped tomatoes
2 cloves of garlic, daintily sliced
A modest bunch of new basil leaves
200 ml vegetable stock
1/2 tsp additional virgin olive oil
Dark pepper, to season
Preparation:
Warm the oil in a huge skillet and include the garlic. Sear for 1 diminutive without browning.
Include the tomatoes and stock to the dish and stew for 5-10 minutes.
Evacuate from warm and take off to stand for a couple of minutes.
Include the basil clears out and a few grinds of dark pepper, and mix until smooth.
Serve with dried up bread.