Easy Pappa al Pomodoro

from Sunny Season Flavors

via Mary Lonergan

serves 6 generously

2 1/4 pounds vine-ripened tomatoes, peeled, roughly chopped

1 15-ounce can diced tomatoes

1 1/4 cups vegetable broth (or chicken broth)

1 teaspoon sugar

2 teaspoons chopped oregano

1/3 cup extra virgin olive oil

2 or 3 medium slices day-old crusty Italian bread

2 garlic cloves, halved

salt and pepper

1/2 cup grated Parmesan cheese

basil leaves, torn

Place fresh and canned tomatoes in a medium saucepan with the broth, sugar, oregano and half the oil, then bring to a boil. Reduce heat to low, cover and cook for 30 minutes.

Preheat a stove-top grill pan or gas grill to high. Brush the bread with remaining olive oil and grill on both sides until golden. Rub the bread all over with the cut-side of the garlic.

Remove the soup from the heat, season to taste with salt and black pepper and ladle the soup into 6 bowls. Break up the bread and add to the soup, mashing slightly. Serve topped with Parmesan cheese and basil leaves.

If you don't have a grill pan or gas grill handy just toast the bread and follow the rest of the directions. It works just about as well.

This soup freezes well before adding the bread.