pappa al pomodor (tomato and bread soup)

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

This is a classic Italian recipe

(2 ratings)

Ingredients For pappa al pomodor (tomato and bread soup)

  • 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

How To Make pappa al pomodor (tomato and bread soup)

  • 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.

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