summer eats

if there is one good thing that can be attributed to the end of summer it's the amazing produce available at the farmers market. the tomato is as close to perfect as it's going to get and so when i discovered this recipe for a tomato bread soup yesterday, i knew that i had to make it as soon as possible. it was really simple to make and the only problem was that i've eaten it all and i still want more.



tomato bread soup

3 pounds plum tomatoes
3 tablespoons of olive oil
1 small onion
3 cloves garlic
salt & pepper
2 cups diced sourdough bread.
1/2 cup grated ricotta salata
basil

- quarter the tomatoes and remove the seeds, put into a food processor and pulse several times until the tomatoes are well chopped.

- set aside the tomato and heat the oil in an appropriate sized pot, dice up the onion and add it in with the minced garlic

- sauté the onions and garlic until translucent and tender, add the tomato and season to taste with salt and pepper. turn down the heat, cover and simmer for 45 minutes.

- meanwhile, trim the crust off the bread and cut into cubes, after 45 minutes of simmering add the bread into the soup and simmer for another 15 minutes.

- top each bowl with some torn basil and some grated ricotta salata and enjoy hot, cold or somewhere in between.