Pappa al pomodoro (tomato, basil and bread soup)

50 minutes ■ Serves 4 ■ EASY

tomatoes 1.5kg, very ripe
olive oil 4 tbsp
onion 1 small, finely chopped
garlic 3 cloves, sliced
strong country bread 1 extra thick slice,
sourdough is good
basil small bunch, torn
parmesan shaved or grated, to serve

■ Using the tip of a knife, pierce the tomatoes all over. Put in a pan of boiling water and simmer for 1 minute. Drain, cool, then peel - discarding the skin.
■ Heat the olive oil in the pan and fry the onion and garlic until softened but not coloured. Chop up the peeled tomatoes and tip into the pan, along with 400ml water. Season extra well and gently simmer for 30 minutes. The soup should look chunky but quite liquid. Tear up the bread and the basil, stir in and serve scattered with parmesan.

Source:Pappa al pomodoro (tomato, basil and bread soup)
Pappa al pomodoro (tomato, basil and bread soup)