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Active Time: 20 Minutes
Total Time: 2 Hours
Yield: Serves 4
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| When summer's tomatoes are at their peak, Florentine trattorias combine them with stale bread and fruity olive oil to make this seasonal soup. To capture the true Italian character of this rustic dish, use a dense country-style white, whole-wheat (wholemeal) or mild brown loaf. |
RECIPE INGREDIENTS
| 1 pound country-style bread |
| 3 tablespoons extra-virgin olive oil, plus olive oil for garnish |
| 2 small cloves garlic, thinly sliced |
| 5 to 5 1/2 pounds ripe plum (Roma) or beefsteak tomatoes, peeled, seeded and chopped (7 cups) |
| 1 fresh sage leaf, minced |
| 1/2 teaspoon minced fresh basil |
| Salt and freshly ground pepper |
| 3-4 cups vegetable or meat stock |
| 2 teaspoons red wine vinegar |
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Other necessary recipes:
Vegetable Stock
Meat Stock
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DIRECTIONS
Trim off the crusts from the bread and cut the bread into 1-inch cubes; you should have about 1/2 pound. Place in a single layer on a tray and let dry, uncovered, overnight.
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In a deep, heavy-bottomed soup pot over low heat, warm the 3 tablespoons olive oil. Add the garlic and sauté until fragrant but not brown, about 1 minute. Add the bread and sauté for 2 minutes; do not allow to brown. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the sage and basil and season to taste with salt and pepper.
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As the bread absorbs the tomatoes, add some of the stock as needed to keep the mixture soupy. At the same time, use a spoon to mash the bread so the soup is thick and the bread blends into the tomato sauce.
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Cook the soup, stirring occasionally to prevent burning, until thickened and no chunks of bread remain, 30-40 minutes. Remove from the heat and let rest for 30-60 minutes to allow the flavors to blend and develop.
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Return the pot to low heat and stir in the vinegar. Bring to a simmer and simmer until the sharp fumes of the vinegar have evaporated, about 1 minute. Taste and adjust the seasoning.
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TO SERVE:
Ladle into warmed individual bowls and lightly drizzle olive oil on top.
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Recipe author: Mary Beth Clark
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
85g |
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