Luisa's Tomato Bread Soup

Adapted from The Wednesday Chef, who adapted it from a recipe in Inspired by Ingredients: Market Menus and Family Favorites from a Three Star Chef by Bill Telepan 

Supposedly serves 3 to 4; I say it serves 2

This is a recipe that is so stunningly simple, you cannot believe how good it is. 

Simple as this dish may be, its deliciousness depends on superb ingredients. This includes the best tomatoes of the year—tomatoes bursting with flavor—your favorite extra-virgin olive oil, and, for me, Maldon Salt.

The original recipe calls for sourdough bread, but I use a country loaf. It also calls for ricotta salata so if you see some when you're shopping for this dish, you might want to get some to try it. I use pecorino romano since I always have that in the house. 

3 pounds perfectly ripe, beautiful summer in-season, ripened-on-the-vine tomatoes, plum or round – do not use cherry or grape tomatoes
3 tablespoons of your favorite extra-virgin olive oil|
1 small onion, chopped fine
3 cloves garlic, smashed with the back of your chef knife
Salt and freshly ground black pepper
2 cups white country bread, without crusts, cut into small cubes
1/2 cup grated Pecorino Romano (see above note)
1 tablespoon fresh basil leaves, shredded by hand

Core and quarter the tomatoes, then pulse them in a food processor to chop coarsely. Do not purée. If you don’t have a food processor or are not inclined to get it out or get it dirty, you can coarsely chop the tomatoes by hand, but a food processor does work well here.

Heat the oil in a 4-quart saucepan or 5-quart saucier. Sauté the onion and garlic until soft, but not browned. Add the tomatoes and their juices. Season with salt, bring to a slow simmer, and cook for 45 minutes, covered, stirring occasionally.

At the end of the 45 minutes, stir the bread cubes into the soup, and simmer for an additional 10 to 15 minutes. Check the seasoning. Add a little pepper just before serving.

Serve hot or at room temperature, with the grated cheese you have decided to us and shredded basil strewn on each serving.

Note: It's odd that the original recipe calls for sourdough bread because in Tuscany, where this recipe is originally from, the bread would be completely different, with no salt added. Around here because Walter doesn’t like sourdough, I just use a country loaf. If you like sourdough, you might want to try it here.