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Pappa al pomodoro
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Cozy up with a hearty Italian tomato bread soup for cold nights.
Ingredients:
  • 1kg ripe vine-ripened tomatoes, peeled, roughly chopped
  • 425g can diced tomatoes
  • 80ml (1/3 cup) extra virgin olive oil
  • 300ml vegetable liquid stock
  • 5.00 gm caster sugar
  • 2 tsp chopped fresh oregano
  • 125g day-old wood-fired bread, cut into slices
  • 2 garlic cloves
  • 125.00 ml grated parmesan cheese
  • Torn basil leaves
Instructions:
  • In a medium saucepan, combine fresh and canned tomatoes with half of the oil, stock, sugar, and oregano. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  • Preheat a chargrill pan or grill to high heat. Brush the bread with the rest of the olive oil and grill on both sides until golden. Remove from heat and rub with garlic. Add bread to the soup, mash it in, and cook for 5 more minutes until thickened. Season generously with salt and black pepper. Top with Parmesan and basil leaves before serving.

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