Pappa al Pomodoro
INGREDIENTS
3 to 4 slices filone or country bread, torn into 1⁄2-inch chunks
4 pounds ripe beefsteak tomatoes (about 8 large)
1⁄2 cup plus 1 tablespoon extra virgin olive oil, divided
1⁄2 white onion, diced
3 garlic cloves, minced
1⁄2 teaspoon sea salt, plus additional for finishing
1 peperoncino (optional)
3 tablespoons finely chopped basil, plus more sprigs for garnish
INSTRUCTIONS
1. Preheat the oven to 350°F. Spread the bread on a sheet pan, drizzle with 2 tablespoons of olive oil, and toast approximately 10 minutes.
2. Meanwhile, prepare the tomatoes by cutting an X in the top of each using a paring knife. Bring a large pot of salted water to boil and prepare an ice bath by filling a medium-size bowl with ice and cold water and set aside.
3. Once the water is boiling, add the tomatoes for between 45 seconds and 1 minute. Remove and plunge into the ice bath. Once the tomatoes are cool enough to handle, peel off the skin (it should come off easily). Core and crush the tomatoes, doing so over an empty bowl to reserve the juice.
4. In a large skillet over medium heat, heat 1⁄2 cup olive oil until shimmering. Add the onion and garlic, lowering the heat to medium-low and allowing to cook until the onions are translucent and the garlic soft, 4 to 5 minutes. Add the crushed tomatoes and bring to a simmer over medium heat, whisking to break up large chunks of tomato. Do not let the tomatoes boil. Allow the liquid to reduce. The pappa should be the consistency of a thick soup.
5. Add salt and peperoncino if desired, stirring the mixture gently. Remove from heat and add torn-up bread to the skillet, stirring to break up and coat the bread. Let the bread and soup mixture sit for 30 minutes so the bread is incorporated into the tomato. If it is too thick, strain the reserved tomato juice, discarding seeds, and add.
6. Stir in the chopped basil and another tablespoon of extra virgin olive oil.
7. Serve at room temperature, dividing equally among four bowls and garnishing with basil sprigs.
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