Tuscan Tomato and Bread Soup – Pappa al Pomodoro

Score the tomatoes with an X on the bottom. Drop them into boiling water for about 10 seconds, then transfer to ice water.

Peel the tomatoes, cut them in half, and remove the seeds. Strain the juice through a sieve and set it aside, then roughly chop the tomato flesh.

Slice the onion into thin half-moons and mince the garlic. Heat olive oil in a pot over medium heat and sauté the onion for 5–6 minutes until soft.

Add the garlic and cook for about another minute. Then add the tomatoes, chili, and salt.

Cover the pot with a lid and simmer over medium heat for about 30 minutes until the tomatoes become very soft.

Cut the stale bread into small cubes and tear the basil by hand.

Add the bread and reserved tomato juice to the pot. Mash the bread with a spatula and stir until the soup becomes thick and uniform.