Pappa Al Pomodoro

Name: Pappa Al Pomodoro
Total time: 1 h
Yield: 5 servings
Cuisine: italian
Ingredients: 4 tablespoons extra virgin olive oil, plus additional oil for topping (optional); 4 large cloves garlic, crushed; 1 2-pound-3-ounce can best-quality Italian tomatoes; 8 ounces stale Italian or sourdough bread, torn into 1-inch pieces; 6 cups chicken or vegetable stock; 30 or more basil leaves; Sea salt and freshly ground black pepper

By Marian Burros

Total Time: 1 hour
Rating: 4(27)
Comments: Read comments

Featured in: London Pubs Sip The Tonic Of Youth

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Ingredients

Yield:5 servings

4tablespoons extra virgin olive oil, plus additional oil for topping (optional)
4large cloves garlic, crushed
12-pound-3-ounce can best-quality Italian tomatoes
8ounces stale Italian or sourdough bread, torn into 1-inch pieces
6cups chicken or vegetable stock
30or more basil leaves
Sea salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat the olive oil in a large pot, and saute the garlic for about 30 seconds, just until it colors. Do not let it burn.
Step 2
Add the tomatoes, and cook over medium-high heat, stirring occasionally, for 10 to 15 minutes, until the mixture thickens.
Step 3
Add the bread and stock, and cook slowly for 30 minutes longer. The mixture should be lumpy and thick.
Step 4
Add the basil, remove from the heat and allow to sit for at least 10 minutes. Season with salt and pepper.
Step 5
Serve warm in winter and at room temperature in summer. Pour the soup into bowls, and top with additional oil, if desired.

Ratings

4 out of 5

27 user ratings

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Comments

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Robin3 years ago

Add 2 onions finely chopped. Why use canned tomatoes in summer??? FRESH is better.

wilel7 years ago

Please add to other comment I made. (Marian not Marion sp). Originally this recipe did not have so much liquid, I usually just add the tomato water squeezed from the tomatoes, no additional liquid needed.

wilel7 years ago

I have been making this for many years (thank you Marion Burros). It works so well with my garden tomatoes that have unsightly marks and cracks. It reminds me of a pan pizza flavor wise, also good with anchovies.

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