Tomato Bread Soup

• 3 pounds plum tomatoes, cored, peeled and cut in two
• 1 14-ounce can plum tomatoes
• 1/2 cup extra virgin olive oil
• 1 small onion, minced
• 3 cloves garlic, minced
• Salt and freshly ground black pepper
• 2 cups small cubes stale sourdough bread, without crust
• 1/2 cup grated ricotta salata
• 1 tablespoon minced fresh basil leaves

1. Squeeze tomato halves over a sieve held on a bowl.
2. Discard seeds, reserve juice, and coarsely chop tomatoes.
3. Place tomatoes in food processor.
4. Drain canned tomatoes, reserving juice, coarsely chop, and place in food processor.
5. Pulse to chop, but not too fine.
6. Heat oil in 4-quart saucepan.
7. Add onion and garlic, and saute until soft but not brown.
8. Add tomatoes and juices from fresh and canned tomatoes.
9. Season with salt and pepper.
10. Bring to a slow simmer, and cook 1 hour, stirring from time to time.
11. Soak bread cubes in warm water 5 minutes.
12. Remove bread, and squeeze dry on towel.
13. Whisk bread into tomato mixture, and simmer 15 minutes.
14. Check seasoning.
15. Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.

tomatoes, tomatoes, extra virgin olive oil, onion, garlic, salt, cubes stale sourdough bread, ricotta salata, fresh basil

Taken from cooking.nytimes.com/recipes/10995 (may not work)