Ingredients:
4 pounds very ripe beefsteak or Jersey tomatoes, peeled and cut into 1-inch cubes
Coarse salt
Freshly ground black pepper
Sugar
1 block Parmigiano-Reggiano cheese, about 8 ounces
1/4 cup olive oil, plus more for serving
1/2 medium Spanish onion, peeled and cut into small dice
1 stalk celery, cut into small dice
1 heaping tablespoon tomato paste
2 quarts store-bought low-sodium vegetable broth
1 large or 2 small loaves day-old sourdough bread, crust removed, cut into 1-inch cubes (about 8 cups)
Basil oil or Pesto, optional.
Instructions:
Thirty minutes before you want to start cooking, put the tomatoes in a bowl and season with salt, pepper, and a pinch of sugar. Grate the cheese, reserving the rind.
Warm the olive oil in a large, heavy-bottomed pot set over medium-high heat. When the oil is hot but not yet smoking, add the onion and the celery and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the tomato paste and a pinch of sugar and cook for 2 minutes, stirring to coat the vegetables.
Add the stock and cheese rind, raise the heat to high, and bring to a boil. Add the tomatoes, season with salt and pepper, and cook, stirring, until the soup returns to a boil.
Lower the heat and simmer until the tomatoes break down completely and the soup begins to thicken, about 40 minutes. Remove and discard the rind. Add the bread cubes and cook, stirring to break them down, for about 15 minutes.
Stir in the grated cheese until the soup becomes as thick and flavorful as you like.
4 pounds very ripe beefsteak or Jersey tomatoes, peeled and cut into 1-inch cubes
Coarse salt
Freshly ground black pepper
Sugar
1 block Parmigiano-Reggiano cheese, about 8 ounces
1/4 cup olive oil, plus more for serving
1/2 medium Spanish onion, peeled and cut into small dice
1 stalk celery, cut into small dice
1 heaping tablespoon tomato paste
2 quarts store-bought low-sodium vegetable broth
Advertisement:
1 large or 2 small loaves day-old sourdough bread, crust removed, cut into 1-inch cubes (about 8 cups)
Basil oil or Pesto, optional.
Instructions:
Thirty minutes before you want to start cooking, put the tomatoes in a bowl and season with salt, pepper, and a pinch of sugar. Grate the cheese, reserving the rind.
Warm the olive oil in a large, heavy-bottomed pot set over medium-high heat. When the oil is hot but not yet smoking, add the onion and the celery and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the tomato paste and a pinch of sugar and cook for 2 minutes, stirring to coat the vegetables.
Add the stock and cheese rind, raise the heat to high, and bring to a boil. Add the tomatoes, season with salt and pepper, and cook, stirring, until the soup returns to a boil.
Lower the heat and simmer until the tomatoes break down completely and the soup begins to thicken, about 40 minutes. Remove and discard the rind. Add the bread cubes and cook, stirring to break them down, for about 15 minutes.
Stir in the grated cheese until the soup becomes as thick and flavorful as you like.