Tomato Soup with Basil Oil and Bruschetta
For the soup: Rinse the tomatoes, remove the stems and score the bottoms crosswise. Blanch in boiling water for a few seconds, then rinse, peel, cut into quarters, remove the seeds and coarsely chop. Rinse the pepperoncini, cut in half lengthwise, remove the seeds and chop finely. Peel and mince the shallots and garlic. Heat 2 tablespoons of olive oil in a large pot and sauté the shallots and garlic until translucent. Add the tomatoes and pepperoncini and sauté for about 5 minutes. Stir in the tomato paste, sugar, red wine and broth and season with salt, pepper and oregano. Cover and simmer for about 20 minutes. Puree the soup with an immersion blender and strain through a fine mesh sieve.
For the basil oil: Rinse the basil, pat dry and remove the leaves. Blend the basil with 4-5 tablespoons of olive oil until smooth.
For the bruschetta: Rinse the arugula, pat dry, reserve a few leaves for garnish and finely chop the rest. Stir the chopped arugula into the ricotta cheese and season with salt and pepper. Rinse the cherry tomatoes and cut into quarters.
Peel the garlic clove and cut in half. Toast the bread and rub with the garlic clove. Spread the ricotta onto the toast, top with the cherry tomatoes, reserved arugula leaves and a drizzle of the basil oil. Season with salt and pepper.
Ladle the soup into bowls, drizzle with the remaining basil oil and serve with the bruschetta.