Pappa al Pomodor (Tomato and Bread Soup)

Lynnda Cloutier

By
@eatygourmet

This is a classic Italian recipe


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Ingredients

fine sea salt
4 pounds tomatoes
1/2 cup finely chopped fresh basil
1/4 cup extra virgin olive oil, plus more for drizzling
two large garlic cloves, finely chopped
freshly ground black pepper
1 3/4 cup water
7 ounces sliced day old rustic country bread, torn into small pieces

Directions Step-By-Step

1
bring a large pot of salted water to a boil. Add tomatoes and cook for 30 seconds. Drain. Peel, quarter and see, then coarsely chop.
2
In a large pan, mix basil, oil and garlic. Heat over medium heat until oil begins to bubble. Add tomatoes, 1/4 teaspoons salt and a generous pinch of pepper. Gently simmer, stirring occasionally 20 minutes. Meanwhile bring 1 3/4 cup water just to a boil, then remove from heat and cover to keep warm.
Add bread and a 1 3/4 cups hot water to tomato mixture. Stir once just to mix then cook two minutes more. Remove pot from heat. Cover soup and let stand one hour.
3
To serve, stir together soup to break up bread, then gently reheat. Adjust seasoning to taste. Divide soup among bowls and drizzle with oil. Makes four servings.

About this Recipe

Course/Dish: Other Soups