Sophie Downer’s Papa al Pomodoro: a Tuscan bread soup
My favourite soups usually have bread in them and this soup is perfect for this time of year, as there’s a glut of tomatoes about and basil is at its best.
2 cloves of garlic
1 tin of tomatoes (400g)
500g fresh tomatoes chopped or torn
A tablespoon of olive oil and a good glug more to finish
Sea salt and black pepper
A big handful of fresh basil
Half a loaf of good bread, preferably stale (I use sourdough of course), torn into chunks
1. Thinly slice the garlic and cook in olive oil in a fairly heavy saucepan, till just turning golden.
2. Add all the tomatoes, tinned and fresh. Cook gently for 20 or 30 minutes, stirring occasionally, until thick.
3. Stir in the torn bread till bread has fully absorbed all the delicious tomato sauce. You can add a splash of water if needed; I like my soup thick like stew.
4. Tear in the basil leaves and stir in with lots of sea salt, pepper and good olive oil.
5. Serve in a bowl with even more olive oil on top.
Images: Sophie Downer