Use bread with a firm crumb and a good crust. Cut it into pieces rather than crushing it, then pour the broth only when the bowls are ready to serve.
Make ahead Cut the bread and tomatoes ahead, but keep them separate. Make the broth and pour it over the bread just before serving.
Acquasale pugliese
Prep 10 min · Cook 15 min · Yield 4 portions (Hot broth and bread.) · Difficulty Easy
Method
Cut the bread into pieces about 2 cm across and divide between deep serving bowls. Chop the tomatoes into 1 cm pieces, keeping their juice, and chop the parsley.Cut the bread into pieces about ¾ in across and divide between deep serving bowls. Chop the tomatoes into ½ in pieces, keeping their juice, and chop the parsley.
Put the water, tomatoes and their juice, parsley, broth oil and salt in a saucepan of at least 2.5 liters. Bring to the boil over medium heat, allowing about 10 minutes.Put the water, tomatoes and their juice, parsley, broth oil and salt in a saucepan of at least 10½ cups. Bring to the boil over medium heat, allowing about 10 minutes.
Boil gently for about 5 minutes, until the tomatoes soften and flavor the water. Divide the hot broth and tomatoes over the bread and drizzle with the finishing oil. Serve immediately, while some pieces of bread still hold their shape.Boil gently for about 5 minutes, until the tomatoes soften and flavor the water. Divide the hot broth and tomatoes over the bread and drizzle with the finishing oil. Serve immediately, while some pieces of bread still hold their shape.
