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!

Serves 4

Ingredients:

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

Directions:

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.