Luisa's Tomato Bread Soup

Adapted from The Wednesday Chef

Supposedly serves 3 to 4; I say it serves 2

The credit for my finding this dish goes to Luisa, The Wednesday Chef. This is a recipe that is so stunningly simple, you cannot believe how good it is. Don't just take my word for it. Definitely see what Luisa has to say about it. If it really serves three to four, instead of just two, I'll be surprised. If you start tasting it in the pan, you won't even have enough to plate for two.

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, which is odd because in Tuscany, where this recipe hails from, the bread would be completely different, with no salt added. But Walter doesn't like sourdough so I just use a country loaf. If you like sourdough, try it here. And note, you use ricotta salata, not fresh ricotta, for this dish. 

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 ricotta salata
1 tablespoon minced fresh basil leaves

Core and quarter the tomatoes then pulse in a food processor to chop coarsely. Do not puree. 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 grated ricotta salata and minced basil strewn on each serving.