BREAD AND TOMATO SOUP.

My gift to you...a simple and delicious supper. Ingredients....300 gm of sourdough bread, 125 ml of chicken stock, 4 tbs of canola/ rice bran oil, 4 tbs of fresh sage leaves, chopped, 3 tbs of minced garlic, 800 gm of canned diced tomatoes, 1 tsp of sugar, 225 ml of hot water, cracked black pepper to taste, 60 gm of grated Parmesan cheese to garnish. Chop the sourdough into rough chunks about 1" square / 2.5 cm. Place the stock in a large saucepan along with the oil and simmer over a medium heat until reduced by half. Add the bread chunks and garlic and fry over a high heat until the bread becomes crispy and the liquid has been soaked up. Add the tomatoes and sugar, stir and simmer for 15 minutes. Add the hot water to thin the soup to your preferred consistency / thickness. Simmer for a further 5 minutes, taste and adjust the seasoning. Ladle into warmed bowls and sprinkle with the grated Parmesan cheese on top to serve.