Tomato Bread Soup

• 3 lbs roma tomatoes, cored, peeled, and cut in half
• 14 ounces plum tomatoes (canned)
• 12 cup extra virgin olive oil
• 1 small onion, minced
• 3 garlic cloves, minced
• 2 cups sourdough bread, stale and cubed and without crust
• 12 cup ricotta cheese (grated and salata)
• 1 tablespoon basil, fresh and minced

1. Squeeze tomato halves over sieve held on a bowl.
2. Discard seed, reserve juice, and coarsely chop tomatoes.
3. Place tomatoes in food processor (along with canned tomatoes) and pulse to chop, but not too finely.
4. Heat oil in a 4 quart saucepan.
5. Add onion and garlic and saute until soft but not brown.
6. Add tomatoes and juices.
7. Season with salt and pepper.
8. Simmer for one hour, stirring from time to time.
9. Soak bread cubes in warm water for 5 minutes.
10. Remove bread and squeeze dry with a towel.
11. Whisk bread into tomato mixture and simmer 15 minutes.
12. Check seasoning.
13. Serve hot or at room temperature with ricotta and basil.

roma tomatoes, tomatoes, extra virgin olive oil, onion, garlic, sourdough bread, ricotta cheese, basil

Taken from www.food.com/recipe/tomato-bread-soup-238471 (may not work)