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  • Mouthwatering Roasted Tomato & Bread Soup {Pappa al Pomodoro}

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    Mouthwatering Roasted Tomato & Bread Soup {Pappa al Pomodoro}
    Publisher of La Tavola Marche
    by La Tavola Marche (farm, inn & cooking school)
    148 recipes
    >

    Ingredients

    • 1/2 kilo of ripe cherry tomatoes
    • few cloves of garlic, peeled & sliced
    • large bunch of basil, set aside soft stems for later (chopped)
    • good extra virgin olive oil
    • salt & pepper
    • 2 medium cans of good quality tomatoes
    • 2 big handfuls of good stale bread, crusts removed
    • olive oil for cooking
    • Preheat oven to 375 F / 190 C
    • Toss
    • cherry tomatoes with oil, 1 clove of garlic chopped, 1/3 of your basil,
    • salt & pepper. Place on a cookie/baking sheet. Place in oven
    • for 20 minutes or until the tomatoes burst open.
    • In a
    • heavy bottomed pot, heat a couple glugs of olive oil SLOWLY cooking your
    • garlic & basil until soft for a couple minutes. Turn up heat,
    • add tomatoes & 1 can of water. Break up tomatoes with back of a
    • from heat. Stir in 7-8 tablespoons of good extra virgin olive oil and

    Directions

    Pages

    Mouthwatering Roasted Tomato & Bread Soup {Pappa al Pomodoro}

    Make your kitchen smell outright divine with this Tuscan-based slow roasted tomato bread soup, Pappa al Pomodoro. Home-grown tomatoes, in-season, peasant cooking (using stale bread)- a

    perfect example of Slow Food. Our tomato plants are thriving in this

    long warm summer in Italy, the colors deepening & the

    flavors intensifying as the days go by. Originating in Tuscany (about an

    hour away) we can't resist sharing this mouthwatering recipe at our

    farmhouse using our plump andjuicy homegrown piccadilly &

    cherry tomatoes!

    (I've posted this recipe before, but since today we started jarring the first batch of jarred/canned tomatoes it was only fitting to post a delicious tomato recipe & this is what's cooking for dinner & one of my absolute favs!!)

    Serves 4

    wooden spoon. Simmer for 15 minutes.

    Tear bread into bite size pieces, mixing well.

    Season with salt & pepper.

    Turn down heat, cooking for another 10 minutes.

    When

    cherry tomatoes are done cooking add them to the soup. Make sure to

    scrap all the good, caramelized juicy bits from your pan into the soup.

    Stir

    & taste check. You are looking for a thick soup. If it is too

    dry, adjust with water. When you are happy with the consistency remove

    from heat. Stir in 7-8 tablespoons of good extra virgin olive oil and

    torn basil leaves.

    Serve warm or hot.

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