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Tuscan Tomato Bread Soup
My husband may be the love of my life, but soup is my culinary ballast, reliably providing a warm hug, asking little in return, only a bowl to hold it and a spoon to consume it. And this soup is summer’s embrace. Tuscany-in-a-bowl, serve Poppa al Pomadoro when tomatoes are at their peak: Local tomatoes should be good enough to savor straight, eaten like an apple, juice dripping down your chin. Serves 6-8 Serve hot, cold or at room temperature. Left-overs make a fabulous baguette sandwich as my daughter, Emma, discovered. 8 cups chopped, skinned & seeded summer tomatoes & their juices (see #1) 2 cloves garlic, minced 1/4 teaspoon dried hot red pepper flakes About 1/4-1/2 cup olive oil About 1 teaspoon kosher or sea salt 6 cups peasant or Italian bread, torn up (include crusts), stale or toasted (1/2 lb) 2-3 cups chicken stock or water About 35 ...
What did you do over your Labor Day ...
