Pappa al Pomodoro
The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.
- 2 pounds tomatoes, cored, quartered
- 6 tablespoons olive oil, divided, plus more
- Kosher salt, freshly ground pepper
- ¼ loaf country-style bread, crust removed, torn into 2" pieces (about 1 ½ cups), divided
Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
Transfer tomato mixture to a large sauce-pan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.
Meanwhile, tear remaining ½ cup bread into smaller pieces; toss on a baking sheet with 3 Tbsp. oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.
Serve soup topped with toasted bread and drizzled with more oil.