Pappa al Pomodoro (Tuscan Bread Soup with a Sage Oil Drizzle) Recipe on Food52
"Pappa al pomodoro is the consummate comfort food. Humble, simple, rustic, and hearty, I am always amazed that five extraordinarily basic ingredients can be cooked into something spectacular. My sister lives in Florence and over the years, I've attempted to learn Italian so that I can converse with her friends and in-laws. I practice the language whenever I can and a few years ago, at my youngest son's school, I met a wonderful Florentine woman whose daughter was in his class. In my halting Italian, the first thing ..."
INGREDIENTS
•
1/4 plus 1/3 cups extra virgin olive oil
•
5 cloves garlic (more if you’re positively wild for garlic), minced
•
1/2 cup (at least) fresh basil, shredded
•
6 cups cubed or torn day-old bread (this is roughly one smallish loaf of ciabatta or French baguette)
•
2 28oz cans San Marzano or other good quality whole tomatoes in juice + 1 14.5 oz can diced tomatoes in juice
•
2 1/2 cups water
•
10 fresh sage leaves, 6 minced, 4 left whole
Comments & Reviews
Just A Pinch Sweepstakes