Pappa al Pomodoro Arrosto (Roasted Tomato and Bread Soup) | Rachael Ray

Set oven to 350˚F with rack at center and line 2 rimmed baking trays, 1 medium and 1 large, with parchment paper.   

Heat a skillet with 2 tablespoons EVOO, 2 turns of the pan, and 2 tablespoons butter over medium heat. When butter foams, add 2 cloves crushed garlic and add bread, toss with black pepper to coat, add cheese, transfer to medium baking sheet and cook to deeply golden, remove from oven and increase heat to 425˚F.     

Arrange onions and remaining garlic on large baking sheet and toss with 3 to 4 tablespoons EVOO, oregano, salt and red pepper flakes or ground black pepper. Top with cut tomatoes and sprinkle with more EVOO, then roast about 30 to 35 minutes or until soft and skins are loose and browned. Cool to handle, remove skins and transfer to a pot with bread and stock, add basil leaves and puree with stick/immersion blender. Once pureed, for color, add 1 jar of tomato puree or paste and keep warm on low heat. Add a few small leaves of basil, adjust seasoning and serve. Pass extra EVOO, red pepper and cheese at table.