Pantry Pappa Al Pomodoro

• 3 tablespoons Olive Oil
• 3 Large Garlic Cloves, crushed and then finely chopped
• 1 small sweet Onion such as Maui or Vidalia
• 3/4 pound dense, crusty 1-2 Day-Old Italian Bread (I prefer the seeded braided loaf), crusts mostly removed, thickly sliced then diced into 1 inch chunks (about 4 cups)
• 28 ounces Can Whole Peeled Tomatoes, preferably San Marzano
• 1 cup Water
• 2 cups Tomato Juice, divided
• Pinch Kosher Salt
• 1/2 teaspoon Ground Black Pepper
• Pinch Crushed Red Pepper Flakes
• 12 leaves Fresh Basil Leaves8 cut into a chiffonade, 4 reserved for garnish
• Parmigiano Reggiano Cheese, optional, for serving

1. Prepare and chop Bread if you have not already. Set aside.rnSet a colander over a large bowl and pour in the contents of the Can of Whole Peeled Tomatoes, taking care to reserve most of the juice. Remove the bowl and set aside. rnRinse Tomatoes under cold water and remove to a large cutting surface. The Tomatoes will release a lot of liquid once cut so take care to place them on a large surface. Roughly chop the Tomatoes and return them to the colander. Rinse again under cold water, shaking, until most of the seeds have been washed away. Allow to drain in the sink until ready to use.
2. Coat a large, deep skillet with the Olive Oil and heat over medium heat until hot but not smoking. Add the Onion and Garlic and saute, stirring frequently, for about 4 minutes until Onion begins to become translucent. Add Chopped Tomatoes and their Reserved Juice. Bring to a boil. Next add 1 Cup of Tomato Juice and 1 Cup of Water. Lower the heat to a simmer and let Tomato mixture cook for 5 to 7 minutes until the Tomatoes begin to break down.
3. Next, add the Bread Chunks and the remaining Cup of Tomato Juice. Stir. Continue simmering a few minutes longer until the Bread has soaked up as much liquid as possible. Stir in the Basil Chiffonade and sprinkle on a healthy dose of Black Pepper and an optional pinch of Crushed Red Pepper. Let soup simmer an additional 10 minutes, stirring occasionally. Taste for seasoning and add a pinch of Kosher Salt if desired.
4. To serve, transfer the Soup into warmed soup bowls. Garnish each with a Basil Leaf and a sprinkle of Parmigiano Reggiano.

olive oil, garlic, sweet onion, italian bread, tomatoes, water, tomato juice, kosher salt, ground black pepper, red pepper, basil, cheese

Taken from food52.com/recipes/21127-pantry-pappa-al-pomodoro (may not work)