Pappa al Pomodoro - Ends + Stems with Chef Alison

Ingredients

• 1 pound Crusty Bread (day old or even stale is preferred)
• 1 1 ⁄ 2 pounds Roma Tomato (or on-the-vine, whatever looks ripe)
• 1 Yellow Onion
• 3 cloves Garlic
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Tomato Paste
• 1 ⁄ 4 teaspoon White Sugar
• 1 ⁄ 4 teaspoon Red Pepper Flakes
• 1 teaspoon Kosher Salt (possibly more to taste)
• 1 ⁄ 4 teaspoon Black Pepper (freshly cracked)
• 4 cups Water
• 3 Tablespoons Basil (optional or use dried)