Pappa al Pomodoro

Directions

1. 1.

   Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.

2. 2.

   Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.

3. 3.

   Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.

4. 4.

   Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.

5. 5.

   Serve soup topped with toasted bread and drizzled with more oil.