Still rainy and freezing. It’s the perfect weather for warm, filling, Pappa al Pomodoro (bread and tomato soup). Pappa al Pomodoro is one of Jenya’s (many) specialties.

The other big news is that Shane finally caught a fish. A bluefish, which my mom cooked the Adriatic way. It went well with arugula and roasted eggplant salad.

Anna and Rose made Anna’s Best-Ever Brownies for dessert.

• Pappa al Pomodoro •

2 tablespoons olive oil
2 cloves garlic, chopped
2 28oz cans diced tomatoes (we use San Marzano)
36oz broth
1 loaf stale ciabatta or boule (not sourdough), cubed
salt & pepper to taste
approx. 1/2 cup slivered basil leaves
freshly grated parmesan and olive oil for serving

Saute garlic in oil until soft. Add tomatoes, broth, bread and salt (to taste). Simmer for about an hour and a half. If you used fresh bread instead of stale, you may need to use an immersion blender to blend the bread into the soup a little. When soup has simmered for an hour and a half, add basil, check for seasoning and serve with a drizzle of olive oil and a handful of parmesan cheese.