Name: Bruised Tomato and Bread Soup
Yield: 4 servings
Ingredients: Handful of fresh basil; 1 head of garlic, cloves separated, peeled; 2 ounces Parmesan with rind; 3 slices thick day-old or stale country-style bread with crusts, torn into 1-inch pieces (about 4 cups); ⅓ cup olive oil, plus more for drizzling; Kosher salt, freshly ground pepper; 3 pounds ripe tomatoes (any variety except cherry tomatoes will work), cored, cut into large pieces

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Photo by Laura Murray, styling by Judy Mancini.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

Recipe notes