PAPPA AL POMODORO

Pappa al Pomodoro image

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds tomatoes, cored, quartered
2 garlic cloves, smashed
1/2 teaspoon fennel seeds
6 tablespoons olive oil, divided, plus more
Kosher salt
Freshly ground black pepper
4 sprigs basil
1/4 loaf country-style bread, crust removed, torn into 2" pieces (about 1 1/2 cups), divided

Steps:

Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30-35 minutes.
Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8-10 minutes; season with salt and pepper.
Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5-8 minutes.
Serve soup topped with toasted bread and drizzled with more oil.