Pappa al Pomodoro | Oregonian Recipes

Name: Pappa al Pomodoro | Oregonian Recipes
Ingredients: 4 pounds ripe tomatoes; 1/2 cup extra-virgin olive oil, plus more for drizzling (divided); 1 tablespoon finely chopped garlic; 1 tablespoon kosher salt; 1/2 teaspoon crushed red pepper flakes, or more to taste; 1 28-ounce can crushed tomatoes (we used fire-roasted); 1 bay leaf; 4 ounces day-old rustic Italian bread, such as ciabatta, crusts removed, cut into 1/2-inch chunks (about 2 lightly packed cups); 1/4 cup coarsely chopped fresh basil, plus more for garnish; 1/4 cup grated Parmigiano-Reggiano, plus more for serving (optional)

recipes.oregonlive.com

Loads of tomatoes, both fresh and canned, some good bread and fresh basil are the basic elements of this thick Italian soup, which requires only a short prep...

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Ingredients

4 pounds ripe tomatoes
1/2 cup extra-virgin olive oil, plus more for drizzling (divided)
1 tablespoon finely chopped garlic
1 tablespoon kosher salt
1/2 teaspoon crushed red pepper flakes, or more to taste
1 28-ounce can crushed tomatoes (we used fire-roasted)
1 bay leaf
4 ounces day-old rustic Italian bread, such as ciabatta, crusts removed, cut into 1/2-inch chunks (about 2 lightly packed cups)
1/4 cup coarsely chopped fresh basil, plus more for garnish
1/4 cup grated Parmigiano-Reggiano, plus more for serving (optional)