Every Sunday when I go to the local farmer's market with my dad, I always get overwhelmed by the amount of amazing produce available. Gem colored fruits and electrically charged vegetables, colors as vibrant and bright as their taste, lined up, yours for the picking. But, the real jewel in my mind is the unrivaled, heirloom tomato. I'll buy pounds of them, and throughout the week have my fill of all the tomato toasts, tomatoes and aioli, and variations of caprese salad I can muster.

Nevertheless, at the end of the week, I'm always left with a lone pound or two of tomatoes begging to be used. I couldn't dare throw these precious ornaments of July, August, and early September away! Heirloom tomatoes, each one individual in size and savor, peak in the late summer months and then, just like that aunt that you only see during Thanksgiving and who lives in a different East Asian country every year, they're gone! So, whenever I feel like I have extra heirlooms to spare or want to make something that will last with throughout the week, I rely on papa al pomodoro- a thick and hearty tomato and bread soup from Tuscany.



It's the perfect end-of-summer dish; when the days are hot but the fog comes in and burns off the heat at night. I've never met anyone who hasn't absolutely loved a bowl of this scrumptious soup.


ROASTED TOMATOES

1. Pre-heat oven to 425°F
   
2. Core tomatoes and sprinkle each tomato generously with salt where core would be. Place tomatoes in roasting dish and let sit for 20 minutes so the salt can absorb
   
3. Cover tomatoes tightly with tin foil and place in oven for 1-1 1/2 hours, or until soft and bubbly. Let cool and remove and discard skins. Reserve accumulated liquid
   

SOUP

1. Put a large soup pot over medium-high heat and coat bottom with olive oil
   
2. Add diced onions and minced garlic, reduce heat to medium. Season with salt and pepper and let soften, 8-10 minutes, stirring occasionally
   
3. Add skinned tomatoes, reserved roasting liquid, and 5 cups of water. Cover and simmer for 20 minutes
   
4. Add 1/3 of the cubed bread to the pot, stir to combine. Wait 2 minutes and add the next third, repeating the same action until all the bread has been added
   
5. On low heat, cover pot for at least 45 minutes but up to 5 hours, stirring occasionally. When about to serve, taste for salt and pepper and add seasoning if necessary
   

TO SERVE:
Top soup with a generous drizzle of fruity extra virgin olive oil and/or a liberal handful or torn, fresh basil. Grate some nutty parmigiano-reggiano over the top and enjoy!

A special note: Papa al pomodoro is one of those dishes that gets better the longer it sits and the flavors have a chance to mingle and deepen. Don't be afraid to make this soup the day before serving and/or enjoy for dinners throughout the week. Reheat on the stove over medium-low heat- you may need to add some water in order to reach the desired consistency.