Ahhh, an Italian classic. I am sure hundreds if not thousands of recipes exist for this classic rustic italian soup. I hadn’t cooked this in maybe 6 years, and I have no idea why not. It has to be one of my favorite tomato soups. What is more, I normally make this with really good canned plum tomatoes, so not only do you get a great amount of flavanoids, but you can also legitamately eat this year round. If you ask me, it works great in the cooler months when you are craving something that reminds you of the sun, but also something that is a little heavier than a light fresh tomato soup. Of course, you can make this with really ripe plum tomatoes too, which is simply fabulous, but that does require summer, and some really special tomatoes.

This did take a while on our little camping gas stove, but it got there in the end, and was absolutely delicious. I have to say that I am still loving cooking outdoors all the time. It has yet to rain on me yet, and the weather has been pretty mild. It really makes for a relaxing evening right now actually. Danika and I stand outside, with a glass of wine, chatting and cooking. It is really pretty great, especially today since it was windy, and we honestly had a rain of leaves coming down off nearby trees.

Papa Pomodoro

2 28oz cans of really good quality plum tomatoes

1/2 loaf of slightly stale ciabatta

1 large handful of fresh basil leaves – chopped

1/2 a medium onion – chopped

1 garlic clove – chopped

1 stem of celery – chopped

1/2 glass of white wine

sea salt

1 cup of boiling water

Take a large saucepan, and heat a little olive oil over a medium heat. Tear up a few basil leaves and throw them in. Let cook for about 30 seconds, now add the garlic, celery and onion. Slowly cook this until just tender. Turn up the heat, and throw in the white wine. Let this cook down until the alcohol smell has gone. Add the cans of plum tomatoes, and a large pinch of sea salt. Cover with a lid, and get to the boil. Remove the lid and let it cook for about 15 minutes over a slightly fast simmer. Tear up the ciabatta loaf, and throw this in to the saucepan. Top with the basil leaves. Pour the boiling water over the basil and bread. Gently mix this together using a whisk – this will help break everything up, and get all the flavors combining. Let this cook for maybe 5 minutes, then spoon out into plates or bowls. Top with some freshly grated parmesan if you wish.

A lot of people remove the crusts from their ciabatta before putting it in – personally, I like to keep them on, it gives a little roughness to the soup, and a bit more body.