Garden Tomatoes...

Today is the perfect day to get out my big pot and make some pappa al pomodoro or tomato and bread soup. I have some tomatoes right from the garden and some day old bread sitting on the counter! I first had this soup when I started working as a line cook at Via Matta. I remember the smell of the garlic and red pepper flakes heating up in the oil. When Chef Schlow presented the dish on the table the smell of basil and sweet tomatoes made me smile and then we got to taste it! Perfect. This is a perfect recipe for late summer, when tomatoes are at their best.

2 garlic gloves, peeled and kept whole
2 tbls olive oil
pinch of red pepper flake
6 ripe tomatoes, cut into quarters
3 cups vegetable stock
2 big handfuls of fresh basil, kept whole
1 1/2 cups of cubed day old bread. If you don't have day old bread, give the cubes a toast in the oven on 350 until they are toasted.
grated Parmesan
salt and pepper

In a large pot, place in the oil, then the garlic and red pepper flakes. Let the garlic flavor the oil and brown a little before removing it and discarding it. Add the tomatoes and cook them down for about 15 minutes. Season with salt and pepper. Add the vegetable stock and the basil and let simmer for about 30 minutes. Add the cubed bread and fold into the soup. The idea is that the bread will absorb some of the broth. Season to taste. Ladle into soup bowls and top with some grated Parmesan. Serve immediately. If you wanted to cook this ahead, just hold off on adding the bread until you were ready to serve the soup.

Enjoy!