My only complaint with this soup was that the tomato part tasted a little like pasta sauce. I'm not sure what was needed to make it taste less saucy, and more soupy. I just imagined that I was using yummy bread to sop up the extra sauce from my pasta, and all was good.
Year of Yum Rating: 4 STARS
INGREDIENTS
3 pounds plum tomatoes
3 tablespoons extra-virgin olive oil
1 small onion, minced
3 cloves garlic
Salt and freshly ground black pepper
2 cups sourdough bread, without crusts, cut into small cubes
1/2 cup grated ricotta salata
1 tablespoon minced fresh basil leaves
DIRECTIONS
1. Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine.
2. Heat oil in 4-quart saucepan. Add onion and garlic and saute until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time.
3. When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Check the seasoning.
4. Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.
Recipe courtesy of The Wednesday Chef
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