This has been a great recipe for using up tomatoes and fresh herbs out of my garden before our first frost as I am not getting large enough quantities out of the garden to sauce or juice any longer.
3 tablespoons extra-virgin olive oil
1 small onion, chopped
2 garlic clove, thinly sliced
2 pounds fresh tomatoes, peeled, seeded and chopped in chunks
8 thick slices sourdough bread
2 cups garlic broth or vegetable broth
1 cup fresh torn basil leaves
1/4 fresh chopped oregano
Freshly ground black pepper
Grated Parmesan
Leave the bread out overnight to dry a bit.
In a 12-inch saute pan, heat the olive oil Saute the onion and garlic, until onion is translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce heat and simmer for 15 minutes until tomatoes juice up well.
Using a wooden spoon, add the stale bread chunks and broth. Add the garlic (if you use garlic broth you might want to omit garlic) and stir in the basil and oregano. Add freshly ground pepper to taste. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish with Parmesan cheese.
Domestic Medicine 