pappa al pomodor (tomato and bread soup)
(2 ratings)
This is a classic Italian recipe
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(2 ratings)
Ingredients For pappa al pomodor (tomato and bread soup)
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fine sea salt
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4 pounds tomatoes
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1/2 cup finely chopped fresh basil
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1/4 cup extra virgin olive oil, plus more for drizzling
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two large garlic cloves, finely chopped
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freshly ground black pepper
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1 3/4 cup water
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7 ounces sliced day old rustic country bread, torn into small pieces
How To Make pappa al pomodor (tomato and bread soup)
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1bring a large pot of salted water to a boil. Add tomatoes and cook for 30 seconds. Drain. Peel, quarter and see, then coarsely chop.
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2In 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.
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3To 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.
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