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Tomato soup (pappa al pomodoro)
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Tomato soup (pappa al pomodoro)
Submitted by: bigjenki
- Prep time:
- 10 mins
- Cook time:
- 50 mins
- Serves:
- 6
Matt Tebbutt dresses up oh-so simple tomato soup with freshly torn basil, parmesan and extra virgin olive oil
Ingredients
- Olive oil, for frying
- 4 cloves Garlic, cut into slivers
- 2 tsp chopped sage leaves
- 10 Tomatoes, peeled and chopped
- 1 x 400g plum tomatoes
- 4 slices stale ciabatta bread, cut into chunks
- 1 litre vegetable or chicken stock
To serve
Method
1. In a large saucepan, heat a very generous layer of olive oil over a moderate heat. Add the garlic followed by the sage and, and cook for 1 - 2 minutes, until it gives off a lovely smell and the garlic is golden.2. Stir in the fresh tomatoes, followed by the canned tomatoes and the stale bread. Season with salt and freshly ground black pepper.
3. Pour in the stock, heat through and simmer for 45 minutes to cook and reduce.
4. Serve at room temperature with freshly torn basil, grated parmesan and plenty of extra virgin olive oil.
photo: jeancazals.net










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Latest Comment
View all comments (4)anyone know if this can be frozen?
i hope you got over your soggy-bread worries, and found happiness
Hi there ! I like the sound of this recipe but I am worrying that the bread may break up in the soup ending up as a red soggy mess.