MAIN DISH

PAPPA AL POMODORO

Holly Smith, a contestant on Food Network's The Next Iron Chef, considers this vinegary tomato and bread soup the perfect kid food -- they can get their hands messy while mashing the bread into the tomatoes. That may be the case, but our 5-year-old wouldn't touch it. His loss. It was delicious.

• 2 pounds ripe tomatoes, cored and chopped

• 2 to 3 slices ciabatta, torn or cut into small chunks

• 1 cup extra-virgin olive oil

• 2 tablespoons finely chopped garlic

• 2 tablespoons kosher salt

• 1 to 2 teaspoons cayenne (to taste)

• 1 to 2 tablespoons balsamic vinegar

• 1 to 2 tablespoons sherry vinegar

• 1/4 cup chopped fresh basil

In a large, nonreactive bowl, combine the tomatoes and bread. Set aside.

In a sauté pan over medium heat, heat the olive oil and garlic, stirring often, until the garlic turns just golden. Remove from the heat and stir into the tomatoes and bread.

Season with 1 tablespoon of the salt and the cayenne. Use your hands to mix and work the ingredients until uniformly chunky smooth. Add 1 tablespoon each of the balsamic and sherry vinegars. Mix well and taste. Add more vinegar if desired.

Adjust seasonings and mix in the basil. Serve at room temperature. Makes 6 servings.

Source: Adapted from Holly Smith.

Per serving: 394 calories (82 percent from fat), 37 g fat (5.2 g saturated, 26.5 g monounsaturated), 0 cholesterol, 2.9 g protein, 14.9 g carbohydrates, 2.5 g fiber, 2,423 mg sodium.

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