Pappa Al Pomodoro (Thick Tomato & Bread Soup) Recipe

Step 1

Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.

Things You'll Need

  • 6c Stock
  • Salt & pepper
  • 1lb Stale country bread, cut
  • -- into chunks
  • 3/4c Olive oil
  • 2lg Garlic cloves, minced
  • 2lb Ripe tomatoes, peeled,
  • -- seeded & chopped
  • 10ea Basil leaves
  • Olive oil

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