This recipe is from I Sodi, a restaurant in NYC. The recipe is for 6 people, but you can always adjust it to your liking and however many people you're serving.
3 tbsp olive oil
3 large garlic cloves, minced
⅓ cup chopped fresh basil
2 tsp chopped fresh sage
1 ½ lb., ripe, peeled, seeded tomatoes, chopped (about 5 medium)
3 slices day-old white peasant bread, cut into cubes
3 cups water
olive oil and basil leaves for garnish
Heat olive oil in sauce pan over medium heat. Add garlic, basil and sage, and cook for about 3ish minutes or until the garlic begins to brown.
Stir in tomatoes and bring to a boil. Reduce the heat and summer for about 10 minutes or so, stirring consistently. Add your bread and water. Return to boil and reduce the heat. Stir, breaking up the bread a bit more with a wooden spoon (plastic spoons don't do the trick with this).
Let the soup simmer for 5 minutes. Season with salt and pepper to taste. Laddle into bowls, garnish, blah blah blah.
First, I used a lot more olive oil than what the recipe called for (as well as basil) and instead of sage I used rosemary from my garden. The olive oil I prefer to use while making this soup was a seasoned dipping oil from Delallo's. The extra seasoning really made the soup worthwhile. I had also used bread that was I had pulled into pieces and kept in a paper bag for about 4 days or so. Next time I come across some good seasoned bread I will give that a go.
This is a great soup for me to make this fall, because I have so many tomatoes that are JUST NOW starting to really grow and ripen.
ENJOY!
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