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Ingredients
3 pounds plum tomatoes, cored, peeled and cut in two
1 14-ounce can plum tomatoes
½ cup extra virgin olive oil
1 small onion, minced
3 cloves garlic, minced
Salt and freshly ground black pepper
2 cups small cubes stale sourdough bread, without crust
½ cup grated ricotta salata
1 tablespoon minced fresh basil leaves
Nutritional analysis per serving (4 servings)
32 grams carbs; 15 milligrams cholesterol; 426 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 32 grams fat; 6 grams fiber; 1249 milligrams sodium; 9 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze tomato halves over a sieve held on a bowl. Discard seeds, reserve juice, and coarsely chop tomatoes. Place tomatoes in food processor. Drain canned tomatoes, reserving juice, coarsely chop, and place in food processor. Pulse to chop, but not too fine.
- Step 2
Heat oil in 4-quart saucepan. Add onion and garlic, and sauté until soft but not brown. Add tomatoes and juices from fresh and canned tomatoes. Season with salt and pepper. Bring to a slow simmer, and cook 1 hour, stirring from time to time.
- Step 3
Soak bread cubes in warm water 5 minutes. Remove bread, and squeeze dry on towel. Whisk bread into tomato mixture, and simmer 15 minutes. Check seasoning.
- Step 4
Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.
Private Notes