It appears I’m cooking my way through the August 2014 edition of Bon Appetit. I could move on to a different magazine or browse some cookbooks, but there are so many delightful looking recipes that I can’t stray.
Per usual, I made a few ‘FWAL’ substitutions to appease my taste buds. Enjoy!
2 lbs ripe tomatoes, use a variety, cut into bite sized pieces
2 garlic cloves, smashed
1/2 teaspoon fennel seeds
5 tablespoons olive oil, divided
Kosher or sea salt/freshly ground pepper
3 cups water
1 cup dry white wine
1 tablespoon tomato paste
1/4 cup fresh basil, roughly chopped
1/4 loaf country style bread, crusts removed, torn into small pieces and divided.
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1) Preheat oven to 450*F, toss tomatoes, garlic, fennel seeds and 3 tablespoon olive oil in a large baking dish. Season with salt/pepper; roast, stirring occasionally until tomatoes are browned and the juices thickened, about 30-35 minutes.
2) Transfer tomato mixture to a large sauce pot. Add 1 cup of torn bread, water, wine tomato paste and basil. Bring to a boil, reduce heat and simmer, stirring occasionally, for 20 minutes and breaking up some tomatoes against the side of the pot with the back of a spoon.
3) Warm 2 tablespoons olive oil in a skillet to medium heat. Tear remaining bread into bite-sized chunks. Toast bread in skillet with garlic power, oregano and a pinch of salt. Remove from pan when golden and crunchy, about 4 minutes.
4) Season soup with additional salt/pepper as needed. Serve soup topped with toasted bread.