Tuscan Bread Soup With Fresh Tomatoes And Olive Oil

Recipe by: Evan Kleiman 1996, Pizzeria (Sunset) 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 t
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.