2.5 kg tin tomato

4 cloves garlic
2 bunches basil
4 onions
Sugar, salt, black pepper, olive oil (to taste)
1 stale large hackney wild (or similar)

  1. Blend together tomato garlic basil (only leaves) oil sugar salt pepper.
  2. Brown the onion and then add the mix slow cook for 40 minute blend again add water or vegetable stock.
  3. Cut the bread in small pieces and put in the sauce slow cook for 10/15 minutes.
  4. Enjoy!

Thanks to the E5 Bakehouse for contributing the recipe. 

Photo by Brittney Bush Bollay.

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