Bread of Heaven

One of the best things about eating tinned tomato soup when I was a child was ripping up the slice of soft doughy white bread that inevitably came with it and adding the pieces en-mass to the bowl. The resultant stodgy, doughy, tomatoey goo was, to my mind, heavenly. Imagine how happy I was to leaf through my River Cafe cookbook to find that those lovely Italians, masters of the tomato/carb combo, had invented a grown-up version of my childhood delight. Continue reading

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