Tomato Bread Soup

Name: Tomato Bread Soup
Ingredients: 3 lbs roma tomatoes, cored, peeled, and cut in half; 14 ounces plum tomatoes (canned); 12 cup extra virgin olive oil; 1 small onion, minced; 3 garlic cloves, minced; 2 cups sourdough bread, stale and cubed and without crust; 12 cup ricotta cheese (grated and salata); 1 tablespoon basil, fresh and minced

8 ingredients

13 steps

Ingredients

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

Directions

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.