Bread Dumplings and Tomatoes

Equipment
Food processor / blender

Ingredients
2 tbs extra virgin olive oil
1 onion – thinly slice
1350 gms of whole, peeled, canned Italian tomatoes
2 tbs chopped, fresh basil – plus sprigs for garnish
Salt and freshly ground pepper
7 thick slices of day old Ciabatta Italian Bread – crusts removed
4 eggs – beaten
2 tbs grated Manchego cheese
Canola oil for frying 

Sauce
Over a medium heat warm the olive oil in a saucepan, add the onions and sauté for 3 minutes until soft.  Add the tomatoes and cook for a further 10 minutes.  Transfer the mixture to a blender and puree until smooth.  Transfer back to the pot and cook over a low heat, add one tablespoon of the chopped basil. Season with salt and pepper and keep warm.

Dumplings
Pulse the bread in a food processor until coarse and transfer to a bowl.  Add the eggs, cheese, remaining tablespoon of chopped basil and season with salt and pepper.  Use your hands to mix and form a dough.  In a large frying pan over a medium heat warm about 2 inches of canola, break of pieces of the dough and form into golf ball size dumplings.  Carefully lower into the hot oil and fry for one minute or until golden.  You may have to do this in batches.  Remove the dumplings from the oil using a slotted spoon and blot on paper towels and transfer immediately to the sauce.  Stir carefully and divide between four bowls and garnish with a sprig of basil and drizzle of olive oil.

Serves 4
Degree of Difficulty 1