1 clove garlic, minced
3 tablespoons extra-virgin olive oil, divided
One 28-ounce can roasted San Marzano tomatoes
5 to 6 fresh basil leaves, sliced
Sea salt and pepper (optional)
2 cups low-sodium vegetable broth
8 rounds pane carasau
1⁄4 cup grated pecorino cheese (optional)
In a sauté pan, cook the garlic in 1 tablespoon of olive oil over medium heat until it begins to sizzle, about 2-3 minutes.
Add tomatoes, basil, and a pinch of sea salt.
Bring to a simmer and cook for 15 minutes.
Season to taste with salt and pepper and remove sauce from heat.
In a large pan, warm vegetable broth over medium-high heat for 5 minutes.
Drop the bread rounds, one at a time, into the pan and let soak for about 30 seconds.
Remove from the pan and transfer bread onto individual plates.
Spoon tomato sauce over each bread round, spreading evenly.
Garnish with pecorino, if using.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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