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Tomato and Bread Soup Recipes
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Ingredients : |
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625 g
5
tablespoons
3
8 - 10
250 g
300 ml |
firm, ripe
tomatoes
extra
virgin olive oil and extra for serving
whole
cloves garlic, bruised
basil
leaves, torn
firm
textured, white or brown bread, 2 days old, cut in 3 cm thick slices and
then diced
water or
stock (homemade or bouillon cube)
salt to
taste
freshly
ground black pepper |
Method :
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Place
the tomatoes in a heatproof bowl.
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Add
sufficient boiling water to cover and leave for 1 minutes.
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Drain,
rinse quickly in cold water and then skin.
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Cut in
half, remove the seeds and any tough parts, and chop into small
pieces.
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Heat
the oil in a heavy bottomed saucepan over a low heat, add the garlic
and basil, and sauté for 2 minutes
before adding the bread.
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Increase the heat to moderate and cook, stirring continuously, for 2
minutes.
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Season
with salt and pepper.
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Cook
for 2 minutes more, then add the tomatoes and a little water or
stock.
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Continue cooking, uncovered for 15 minutes, stirring frequently.
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Add
more salt and pepper, if needed and more liquid if the soup begins
sticking to the bottom of the pan, although remember that it is
supposed to very thick.
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Serve
hot in individual soup bowls.
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Place
extra oil and pepper on the table so that each person can season to
their own taste.
Serves 4
Preparation
: 15 minutes
Cooking
: 25 minutes
Recipe grading : easy
Suggested wine : a young, dry red (Chianti
Dei Colli Senesi)
A classic peasant dish from the hills
around Siena, Pappa al pomodoro is excellent when made in advance and
reheated. Try adding a few finely chopped fresh rosemary leaves with the
tomatoes for extra taste.
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