Recipe: Tuscan Bread Soup with Fresh Tomatoes and Olive Oil

Tuscan Bread Soup With Fresh Tomatoes And Olive Oil
Yield: 10 Servings
Source: Evan Kleiman 1996, Pizzeria (Sunset)

1 sm bread
1 c extra-virgin olive oil
8 lg tomatoes; peeled and chopped
10 fresh sage leaves
chicken broth or water to cover
coarse salt and freshly ground black pepper to taste
additional extra-virgin olive oil for drizzling

For the bread, you'll need 1 small loaf good quality country bread w/firm crumb (La Bread Boule). Select large sweet vine ripe tomatoes.

The day before you wish to make the soup slice bread in half then place eac bread half cut side down and cut into 1/2 inch slices. Set aside on a counter...do not wrap. Let the bread get a bit stale overnight. Place the cup of olive oil in a large heavy soup pot. Add the chopped tomatoes and sage and cook over moderate heat until tomatoes break down and become saucy. Meanwhile cut the stale bread slices into large cubes. Add them to the tomato-sage sauce and barely cover with water or broth. Bring to a rolling boil, cover then turn the heat off. Let the bread-tomato mixture sit, covered for at least 2 hours. Lift the cover to stir occasionally.

After the mixture has been soaking again bring it to a simmer over moderately low heat, stirring vigorously to break down the bread. Let simme just until the soup is a very thick mush. Serve hot or at room temperature with additional extra-virgin olive oil drizzled on top.