Ingredients
For the Soup
- 3½ pounds fresh tomatoes, preferably of 2 or 3 varieties
- 6 tbsp extra virgin olive oil
- 2 large minced garlic cloves
- 2 anchovy fillets
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 15 basil leaves
For Serving
- Extra virgin olive oil
- 4 slices rustic bread
- 4 pieces hard cheese, such as Asiago
Method
- Wash and cut the tomatoes into similar-sized pieces. If you are using cherry tomatoes, you can leave them whole.
- Heat the olive oil in a tall saucepan over medium low heat. Add the garlic and anchovies, and cook them for 1 to 2 minutes over medium-low heat, until the anchovies dissolve and the garlic starts to sizzle.
- Carefully add the tomatoes to the pot, together with the salt and chili pepper, and mix everything together.
- Let the soup cook for 45 to 50 minutes, stirring occasionally. At this point, the tomatoes should be completely wilted and fallen apart into a nice soup.
- Remove the pan from the heat, and carefully pass the soup through a mesh strainer to discard the tomato skins and seeds.
- Pour the soup back into the pan to reheat it, then add the basil. Taste the soup and adjust the salt and chili pepper, if needed.
- Once the soup is hot, serve it with a drizzle of olive oil on top, the bread, and the cheese.