Tomato Bread Soup

Name: Tomato Bread Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 3 cups, 4 serving(s)
Ingredients: 3 lbs roma tomatoes, cored, peeled, and cut in half; 14 ounces plum tomatoes (canned); 1/2 cup extra virgin olive oil; 1 small onion, minced; 3 garlic cloves, minced; 2 cups sourdough bread, stale and cubed and without crust; 1/2 cup ricotta cheese (grated and salata); 1 tablespoon basil, fresh and minced

Submitted by Wade in Indianapolis

"From Indianapolis Star"

Download

Ready In:: 1hr 35mins
Ingredients:: 8
Yields:: 3 cups
Serves:: 4

ingredients

3 lbs roma tomatoes, cored, peeled, and cut in half
14 ounces plum tomatoes (canned)
¹⁄₂ cup extra virgin olive oil
1 small onion, minced
3 garlic cloves, minced
2 cups sourdough bread, stale and cubed and without crust
¹⁄₂ cup ricotta cheese (grated and salata)
1 tablespoon basil, fresh and minced

directions

Squeeze tomato halves over sieve held on a bowl.
Discard seed, reserve juice, and coarsely chop tomatoes.
Place tomatoes in food processor (along with canned tomatoes) and pulse to chop, but not too finely.
Heat oil in a 4 quart saucepan.
Add onion and garlic and saute until soft but not brown.
Add tomatoes and juices.
Season with salt and pepper.
Simmer for one hour, stirring from time to time.
Soak bread cubes in warm water for 5 minutes.
Remove bread and squeeze dry with a towel.
Whisk bread into tomato mixture and simmer 15 minutes.
Check seasoning.
Serve hot or at room temperature with ricotta and basil.