Ingredients

5 cups 1kg plum tomatoes
2 red bell peppers, roasted, roughly chopped
2+1/2 tb sp olive oil
2 onions, minced
3 cloves of garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1 quart chicken broth
2 slices white bread, crust removed
and torn into pieces
4 tsp balsamic vinegar
Salt and freshly ground pepper

Method

Preheat the oven to 400F/220C

Lightly oil a baking dish, place tomatoes in the dish and bake 20 minutes
or until the skins have blistered. Set aside to cool then peel and roughly chop.

Heat the oil in a saucepan, add the garlic and the onion and cook for 5
minutes or until soft. Add tomatoes, bell peppers and broth to the saucepan,
bring to boil and simmer for 30 minutes. Add bread, balsamic vinegar and
salt and pepper and cook a further 5-10 minutes.

Serve with parmesan cheese.

Serves: 4-6