Ingredients
3/4 c. thinly sliced leeks
4 lb. ripe tomatoes (6 to 8 large)
2 tbsp. extra-virgin olive oil
2 clove garlic
2 1/2 c. cubed peasant bread
1/2 tsp. salt
1/4 tsp. Freshly ground pepper
20 leaves fresh basil
Preparation
Step 1Wash leeks thoroughly and set aside. Scald tomatoes briefly in boiling water; let cool, then slip off skins with a knife. Cut tomatoes in half crosswise; seed by squeezing over a strainer set in a bowl to collect juice. Cut tomatoes into chunks; set tomatoes and juice aside.Step 2In a small non-reactive stockpot, heat 2 tablespoons olive oil over medium-low heat. Add garlic and leeks; cook, stirring occasionally, until translucent, 5 to 7 minutes. Increase heat to medium high and add tomatoes and juice. Simmer, stirring occasionally, until tomatoes are somewhat broken down and very juicy, 15 to 20 minutes.Step 3Add bread; cook, stirring and breaking up the bread with a wooden spoon until liquid is absorbed, about 5 minutes. Stir in the salt and pepper. Remove from heat and let stand to come to room temperature. Just before serving, stir in the torn basil. Drizzle each serving with extra-virgin olive oil, if desired.
