This is a revisit of the classic pappa col pomodoro for the winter months when the fresh tomatoes traditionally used for the classic version of the dish are not available.
Here I’m using canned tomatoes and a s day-old bread roll which I cooked together in the slow cooker. I added a bit of olive oil a sprinkle of salt and pepper and a couple of basil leaves and I ended up with a simple but delicious soup.
What makes the dish good is that I used and I “cheated” on the bread roll using a cheese bread roll instead of a plain one and most importantly that I used a pint of the tomatoes I canned myself. If you do not have home canned tomatoes make sure to choose your tomatoes carefully: look at the list of ingredients at the back of the can and opt for a can with no added flavorings (salt and basil leaves are admissible, but no sugar, garlic oregano or any unclear stuff). Also, I tend to prefer san marzano tomatoes: they tend to be more flavorful and tomatoey than most other canned tomatoes.
The slow cooker is also a winner for this kind of soups because long cooking concentrates and develop flavors like nothing else. Also, you get to do whatever you want while the soup cooks!