Pappa al Pomodoro
SERVES 6–8
My grandpa used to eat this by using a wide piece of bread as a spoon—bread on bread! Go figure why he now has a nice round belly. Again, this is not really a soup.
1 loaf Tuscan or ciabatta bread
1½ cups olive oil
2 cups red onion, finely minced
10 medium-large garlic cloves, cut in large pieces
3 lb. really ripe fresh tomatoes or canned plum tomatoes, chopped
2 cups tomato puree
Salt and pepper
1½–2 cups water or vegetable stock, as needed
1 generous bunch basil
Extra-virgin olive oil, for serving
Cut the bread into 1-inch chunks, place them on a sheet pan, and bake at 225°F for about 20 minutes or until dry. Remove the pan from the oven and raise the oven temperature to 325°F.
In a heavy saucepan, sauté the onion in the olive oil over medium heat for about 10 minutes, until the onion is caramelized, then add the garlic. When the garlic is almost browned, add the tomatoes and stir to coat with the oil and garlic. When the tomatoes start to turn mushy, add the tomato puree, some salt, and a generous grind of pepper. When the oil has turned the color of the tomatoes, add the bread and stir to combine.
Place the mixture in a Pyrex or other baking dish and bake for about 35–40 minutes. If it gets too dry, add a little stock or water.
Serve with hand-ripped basil leaves and extra-virgin olive oil on top.