Issue link: https://nest.uberflip.com/i/722469
INGREDIENTS: 8 medium size tomatoes (cored and cut into quarters) 3 garlic cloves smashed 1/2 teaspoon fennel seeds 6-8 tablespoons olive oil Kosher salt and pepper to taste (using smoked salt adds yet another great dimension to the soup) 5-6 sprigs fresh basil 1/2 loaf of country-style bread, torn into 2" pieces This makes enough for about four-five appetizer-size bowls of soup. For meal size portions double the ingredients. PREPARATION: Heat oven to 450 degrees. Toss the tomatoes, garlic, fennel seeds, 3 tablespoons of olive oil, and some salt and pepper into a roasting dish. Cook for about 30-40 minutes in the oven and stir occasionally. Transfer the cooked tomatoes into a large sauce-pan and add the basil, a cup and a half of the torn bread and three cups of water (the amount will vary depending on how juicy your tomatoes are). Add more bread if necessary. Stir and cook for about 10 minutes adding salt and pepper to taste. Remove loose tomato skins with a fork as they separate while cooking. The mixture should thicken during this time and be ready for serving. While the tomatoes are cooking, put the remaining bread pieces on a baking sheet. Drizzle with remaining olive oil, sprinkle salt and pepper, and toast under the broiler, tossing often. When they are brown and crisp, they are ready. Serve the soup topped with the toasted bread pieces. Add a glass or two of hearty red wine and you're set to go!