There are two things we have in spades right now – ripe tomatoes and sourdough bread. Inevitably, this time of year the variations on tomato soups and sauces coming out of the kitchen are many. The other night, I made this. Walking into the kitchen, I imagined building on the idea behind pappa al pomodoro, the tomato-centric, bread-thickened Tuscan classic. We ended up sitting down to a spicy, saffron-smacked stew with a tomato and sourdough foundation dotted with chickpeas. It was a big hit, so I made it again the next day so I could shoot and share it here. If there’s a place where summer eating meets comfort food, this is it.
Let’s talk details. Your choice in tomatoes here is key. It’s the flavor base of this soup. Go for the most flavorful, ripe, in-season tomatoes you can get your hands on. Ugly or not-perfect is fine, they’re going to get roasted and blitzed anyway. I save my cherry tomatoes for other uses – salads, roasting, pastas, etc. and opt for medium-sized varietals like Early Girl or San Marzano instead.
Roasting For Flavor
Here’s roughly what your tomatoes, onions, and garlic should look like after roasting (below). I put the onions and garlic on their own baking sheet in case they cook faster. It makes it easier for you to remove them early if needed. You can certainly do a version of this soup without roasting, but the depth of flavor you get from this extra step is worth it.
The Bread Component
Our “house” sourdough bread is ~60…