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Pappa al pomodoro

Matt Tebbutt from Market Kitchen
Matt Tebbutt dresses up oh-so simple tomato soup with freshly torn basil, parmesan and extra virgin olive oil

Pappa al pomodoro

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

Comments add a comment

Gorgeousgusset | Posted 20-May-08

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.

Serves: 6

Prep: 10 min
Cook: 50 min

Ingredients
Olive oil, for frying
4 garlic cloves, 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