Pappa Al Pomodoro: Tomato and Bread Soup

A classic dish of poor Italian housewives, served on days when the only food in the house is tomatoes and stale bread. I have NO idea what kind of bread "bloomer" is, so please don't ask.

PAPPA AL POMODORO: Tomato and Bread Soup

3 tablespoons olive oil
2-3 large garlic cloves, crushed to a paste with ½ teaspoon salt
2 lbs. ripe tomatoes, peeled and chopped (some like to deseed them as well)
1/2 lb. of STALE white bread, crusts removed, broken into pieces – do NOT use pre-packaged sliced bread it will go horribly slimy, use country bread like ciabatta, bloomer, sourdough etc.
1 1/2 quarts chicken or vegetable stock
10 -12 fresh basil leaves
Salt and freshly ground black pepper
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Extra virgin olive oil, basil leaves, Parmesan shavings – for serving/garnish

Heat the olive oil in a large saucepan and sauté the garlic gently without letting it brown, then add the tomatoes, basil and bread (tear the basil leaves with your fingers, NEVER chop basil with a knife or scissors it changes the flavour).

Add the stock, little by little, stirring and mashing the bread down until the mixture begins to resemble a porridge, pour in any remaining stock. Taste and season. Garnish with a swirl of olive oil, extra torn basil, and some shavings of Parmesan.

This can be served hot, warm or cold but I think it is at its best at room temperature on a hot day. It can be made a day ahead and reheats beautifully, but doesn't freeze well.

BTW the word "pappa" in the name of the soup doesn't have anything to do with dad, daddy, father - it means pap/puree/mush.