Literally translated, pappa al pomodoro, means “mush of tomato” in Italian. In this country, we know it as Tuscan Bread Soup. Tuscany is in central Italy and has an inland geography  much like our own. The region is noted for its grilled meats and hearty soups. This is the area that produces pecorino cheese and chianti classico wine.

The traditional recipe calls for this soup to be cooked, and served warm. I took the basic ingredients, and gave a different riff to them. The results were pretty spectacular I think. For a brief moment after taking the first bite, I imagined a Roman Gladiator, his sword raised to the heavens, booming, “I Will Eat This, And Nothing But This, For All My Days!!”. Part soup, part salad, it’s a great way to serve the excellent tasting heirloom tomatoes that are at their peak and in abundance right now.

Use whatever combination of tomatoes you have, and the best quality ingredients you can obtain. The recipe is for one person, but it can be multiplied to serve as many as you wish.

2 cloves of garlic

1/4 cup extra virgin olive oil

1 cup chunked tomatoes

1/2 cup water.

6 fresh basil leaves

1 medium banana pepper, sliced into small rings

sea salt and freshly ground black pepper to taste

1/2 cup stale bread, torn into bite-sized pieces

parmigiano reggiano freshly grated for service

Early in the day, smash a couple of cloves of garlic, and place in a small bowl with 1/4 cup extra virgin olive oil. I used Ottavio, a Spanish olive oil that has a spicey fruitiness to it. Cover and set aside.

Later in the day cut one cup of tomatoes into bite sized pieces. I used a red and yellow from my friend John. I failed to get the names, but I’m pretty sure one of them is a Lemon Boy and the other could be a German Johnson. I also used some Lemon Pears from our garden. Be sure to include some of the caviar, the center of the tomato with the seed mass that is often thrown away. Place the tomatoes and water in a glass bowl large enough to hold all the ingredients. Cover.

Around two hours before service, stack the basil leaves on top of each other and slice into small strips. This is called in French, a chiffonade. You may slice the leaves either lengthwise for a large chiffonade, or across for a smaller. For this recipe, I used the smaller. Add the basil, sea salt, ground pepper, sliced banana pepper and half the garlic infused oil to the bowl and lightly toss, making sure all the tomatoes are coated. Add the bread and toss  again.

Let me take a moment and talk about the bread, for it is key. I used half a focaccia roll baked by Ecce Panis in New Jersey for Wal-Mart and warmed, but not served the day before. You may use any good, day-old,  hard crusted artisan bread available to you, the drier the better. You want the bread to soak up the juices and still have some chew to it. A soft bread will just dissolve into a soggy mess.

To serve, transfer the soup to your favorite soup bowl. Remove the garlic and pour the rest of the oil over the top, along with a little more sea salt and ground pepper. Top with freshly grated parmigiano reggiano. Anne brings a chunk back from Trader Joe’s in Centerville when she has to spend her week in the office every month. If you can’t obtain the real deal, use a good quality domestic parmesan.

The smells of the basil, the garlic infused oil, and the cheese combine to make a heady aroma as you bring that first bite to your mouth. Cool and refreshing and perfect for this time of year, the taste is that of an Italian summer in a spoon.