Acquacotta umbra

Ingredients

• 1 kg tinned peeled tomatoes
• 100 g parmesan cheese
• 4 slices of bread
• 4 onions
• 1 cup vegetable broth
• Some mint leaves
• salt to taste

Preparation

1. After browning the chopped onion and mint, add the tomato, broth and salt.
2. Continue cooking for approx. half an hour adding more broth if necessary, but without making it too liquid.
3. Place the toasted bread on the plate, season with some oil, salt, pepper and pour the sauce and parmesan cheese over the top.