800g vine (or cherry) tomatoes
1 large red onion (cut into chunky slices)
2 red peppers (deseeded and roughly chopped)
5 cloves garlic (left whole in skins)
olive oil (a generous drizzle)
sea salt
black pepper
500ml chicken stock (vegetable can be used instead)
Tabasco (a few dashes, to taste)
To garnish – a dollop of fresh green pesto an some toasted pine nuts.


  • Heat the oven at 220C/180 Fan/Gas Mark 4
  • Roast some vine tomatoes, chopped red peppers and a whole garlic cloves (skin on) in the olive oil on a baking tray for 20-25 minutes until tender and beginning to wrinkle.
  • When cool enough to handle, squeeze the garlic from its skin into a bowl with the tomatoes and peppers.
  • Add hot chicken or vegetable stock and whizz with a stick blender or in a food processor until smooth. Season to taste and reheat in a saucepan to serve or to add to a flask.
  • Serve with Doria Doriano crackers and a spoonful of fresh pesto sauce and a few toasted pine nuts.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.