Tomato Soup with Pesto and Mozzarella Toast Recipe - Great British Chefs

Ingredients

• 1 tbsp of extra virgin olive oil
• 3 garlic cloves, crushed
• 800g of tinned chopped tomatoes, (2 tins)
• 70ml of vincotto
• 750ml of boiling water
• sea salt
• freshly ground black pepper
• 50g of pine nuts, toasted and cooled
• 75g of basil, leaves only
• 50g of Parmesan, grated
• 2 garlic cloves, crushed
• 150ml of extra virgin olive oil
• 4 slices of baguette
• 4 slices of buffalo mozzarella