Tomato Bread Soup

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 lbs roma tomatoes, cored, peeled, and cut in half
• 14 ounces plum tomatoes (canned)
• 1/2 cup extra virgin olive oil
• 1 small onion, minced
• 3 garlic cloves, minced
• 2 cups sourdough bread, stale and cubed and without crust
• 1/2 cup ricotta cheese (grated and salata)
• 1 tablespoon basil, fresh and minced

Recipe

• 1 squeeze tomato halves over sieve held on a bowl.
• 2 discard seed, reserve juice, and coarsely chop tomatoes.
• 3 place tomatoes in food processor (along with canned tomatoes) and pulse to chop, but not too finely.
• 4 heat oil in a 4 quart saucepan.
• 5 add onion and garlic and saute until soft but not brown.
• 6 add tomatoes and juices.
• 7 season with salt and pepper.
• 8 simmer for one hour, stirring from time to time.
• 9 soak bread cubes in warm water for 5 minutes.
• 10 remove bread and squeeze dry with a towel.
• 11 whisk bread into tomato mixture and simmer 15 minutes.
• 12 check seasoning.
• 13 serve hot or at room temperature with ricotta and basil.