1) Stale bread thickens a tomato sauce quick in a pinch. 2) Parmesan rinds add umami.

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Onion (finely diced, about 150 g)
• 3 cloves Garlic (minced)
• 800 grams Canned Crushed Tomatoes (preferably San Marzano or any quality brand)
• 2 slices Stale Bread (cut into 1‑cm cubes; can be any rustic bread that is a day or two old)
• 30 grams Parmesan Rind (about one small rind; use the whole piece for maximum umami)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, cube the stale bread into 1‑cm pieces, and set the Parmesan rind aside.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in a saucepan over medium heat. Add the onion and sauté until translucent, about 3‑4 minutes, then add the garlic and cook another minute.

   Time: PT5M

   Temperature: medium heat

3. Add Tomatoes and Herbs

   Stir in the crushed tomatoes, dried oregano, and dried basil. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium‑low simmer

4. Incorporate Bread and Parmesan Rind

   Add the bread cubes and the Parmesan rind to the simmering sauce. Reduce heat to low and let it cook, stirring occasionally, for 20 minutes until the sauce thickens and the bread dissolves.

   Time: PT20M

   Temperature: low simmer

5. Finish and Blend (Optional)

   Remove the Parmesan rind. If a smoother texture is desired, blend the sauce with an immersion blender until velvety. Season with salt and pepper to taste.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

22 g

Fat

9 g

Fiber

4 g