Tomato broth with vermicelli noodles and parmesan crisp

Name: How to cook Tomato broth with vermicelli noodles and parmesan crisp - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Shandré Candiotes

Tomato broth with vermicelli noodles and parmesan crisp

#kickstart 2021! This has such subtle flavours 🍅 I really enjoy a broth on a rainy summer's day! ☀️

Ingredient

Food ration :

4-6 servings

Cooking time :

4 hr 30 min

2.5 kg

Cooking instructions

* Step 1

Cut the tomatoes, onions and celery into large pieces. Add to a large pot.

* Step 2

Peel and crush the garlic cloves. Add enough cold water to just cover the vegetables.

* Step 3

Bring to a boil and lower to a gentle simmer with the lid askew for 2 hours to 4 hours.

* Step 4

Add the tomato paste and gently stir. Simmer for 5 minutes.

* Step 5

Remove from heat and strain mixture through a cloth. I blended the leftover pulp and froze it for flavouring stews in the winter.

* Step 6

Parmesan crisp: Preheat oven to 160°C. Grate parmesan cheese. Shape into any shape you desire on a baking sheet. Bake for 10-15 minutes or until golden.

* Step 7

Vermicelli noodles: Add Vermicelli noodles to a bowl. Pour boiling water over noodles until completely covered. Leave 3-5 minutes. Drain water. Serve with tomato broth and parmesan crisp. Season with salt and pepper. Garnish with cut assorted tomatoes fresh basil. (You can cook it with the broth if it is still boiling hot)