Pappa al Pomodoro - Part 1

Maybe this is premature, but the soup is on the stove right now, and so far, it tastes divine. I'm looking forward to dinner tonight. I'm not sure if I'll actually add the bread, as I don't have day old bread. My plan is to go to QFC and hope that they have the day old basket out. I might do a quiche or something tart-like on the side instead. Nonetheless, here's the recipe from the wonderful Zuni Cafe Cookbook:

For about 4 cups

About 2 pounds very ripe tomatoes
About 1/2 cup extra-virgin olive oil
1 cup diced yellow onions {4 ounces}
Salt
About 3 garlic cloves, coarsely chopped
A leafy branch of fresh basil
Sugar {optional}
About 1/4 pound day-old, chewy, peasant-style bread, most of the crust removed
Freshly cracked black pepper

Core the tomatoes & trim off blemishes or underripe shoulders. Blanch, or blister over an open flame, and peel about half of them; leave the skins on the remainder. Coarsely chop the tomatoes into 1/4 inch bits, taking care to capture all the juices. Collect the tomatoes and juices in a bowl.

Warm about 1/4 cup of the olive oil in a 4-quart saucepan over low heat. Add the onions and a pinch of salt. Stirring a few times, cook over medium-low heat for 5-10 minutes while the onions soften and sweat in their juices; they will become translucent and sweeter. Once they are tender, stir in the garlic. Cook for a few minutes longer, then add the tomatoes ~ juice, seeds, and all ~ and another healthy splash of oil. Raise the heat and bring to a simmer.

Pick the leaves from the basil and set them aside, then push the stem into the sauce. Cook only long enough for the bits of tomato to collapse and release their skins, another 5-10 minutes. Watch the color of the sauce and stop the cooking just as it takes on the characteristic orangey hue of cooked tomatoes. Taste for salt & for sweetness. If you find the sauce too acidic, add a pinch of sugar, but reserve the final judgement until after you add the bread.

Remove the basil stem. Tear the basil leaves and add to the sauce. Tear the bread in fistfuls. Bring the sauce to a boil, add the bread, and stir just until it is saturated and submerged. Cover the pan with a tightly fitting lid, remove from the heat, and place in a very warm spot. Leave the bread to swell and soften for 15 minutes or so.

When you are ready to serve the pappa, give it a vigorous stir to break up the chunks of softened bread, taste again, and adjust for salt and sweetness. Stir in a few more spoonfuls of olive oil...

Serve with freshly cracked black pepper and extra-virgin olive oil.