PAPPA AL POMODORO (tomato and bread soup)

This soup is one that has many fond memories as i first tasted it when i worked at the River Cafe in London.  I was in heaven; the simplicity of flavours and the fact that it used up old bread!

Ingredients

Serves 4

3 garlic cloves, cut into slivers

90ml olive oil

2kg ripe tomatoes, skinned, and seeds removed

Sea salt and fresh cracked pepper

1 loaf, stale bread (ciabatta or sourdough) remove most of the crusts and tear into large pieces

1 generous bunch basil, torn

Extra virgin olive oil

Method

Place the olive oil and garlic into a large heavy-based pot and cook gently for a couple of minutes.

Add the tomatoes and simmer for 30 minutes, stirring occasionally.  You want the tomatoes to reduce and become more concentrated.

Season lightly with salt and pepper.  Add 300 ml of water and bring to the boil.

Add the bread and push into the tomato liquid so the bread will absorb the liquid.

Remove from the heat and all to cool a little.

Add the basil and oil and allow to sit for 15 minutes before serving.

Traditionally this soup is served at room temperature, but it works hot as well!!