pappa al pomodoro fresco
for 6
2 kg very ripe, mixed tomatoes (plum, cherry vine, large yellow and red)
olive oil
4 garlic cloves, peeled and chopped
Maldon salt and freshly ground black pepper
3 ciabatta loaves, crusts discarded, cut into large pieces
1 large bunch of fresh basil, leaves torn
150 ml extra virgin olive oil
Preheat the oven to 150°C/300°F/Gas 2. Place the cherry vine tomatoes in a baking tray, season with salt and pepper and drizzle with olive oil. Bake in the preheated oven for 40 minutes. When ready, put through a mouli into a bowl. Set aside.
Plunge the plum tomatoes in a large amount of boiling water for 1 minute, then remove and allow to cool in a large colander. Repeat with the yellow tomatoes. When cool, skin the tomatoes, cut in half and remove the seeds. Chop both the yellow and red tomatoes coarsely.
In a large, thick-bottomed saucepan, heat 2 tablespoons of olive oil and gently fry the garlic until soft but not brown. Add the chopped red and yellow tomatoes, season and cook over a medium heat for about 20 minutes, stirring occasionally. Add the puréed tomatoes and bring to a boil. Add the bread to the tomatoes and turn off the heat.
Stir until the bread absorbs the liquid. If too dry add a small amount of boiling liquid, but remember that the soup should be very thick. Add the torn basil leaves, season with salt and pepper and combine with the extra virgin olive oil. It is best to let the soup sit for at least half an hour, as you should serve it lukewarm, never hot.