Pappa al Pomodoro
by Alison Roman
summer
Yield: 4 ServingsTotal: 1 hour
Ingredients
You have 1 of 6
produce
- ✓2 clovesgarlic(smashed)
- ○4 sprigsbasil
- ○2 poundstomatoes(cored, quartered)
grain
- ○1/4 loafcountry-style bread(crust removed, torn into 2" pieces (about 1 ½ cups), divided)
pantry staple
- ○kosher salt(freshly ground)
- ✓pepper(freshly ground)
other
- ✓6 tablespoonsolive oil(divided, plus more)
- ○1/2 teaspoonfennel seeds
Instructions
- Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
- Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.
- Meanwhile, tear remaining ½ cup bread into smaller pieces; toss on a baking sheet with 3 Tbsp. oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.
- Serve soup topped with toasted bread and drizzled with more oil.