Pappa Al Pomodoro

Name: Pappa Al Pomodoro
Total time: 1 h 20 min
Yield: Four or more servings
Cuisine: italian
Ingredients: 1/4 cup olive oil; 3 garlic cloves, peeled and chopped; 1 medium-sized yellow onion, about 1/4 pound, peeled and chopped; 3 pounds red, ripe tomatoes, peeled, seeded, juice reserved; 1 tablespoon fresh marjoram chopped; 1 cup chicken stock, homemade or canned; 6 to 8 3/4-inch slices of day-old Italian long-loaf whole-wheat bread; Salt and freshly ground pepper to taste; Grated Parmesan cheese

By Christopher Idone

Updated Feb. 8, 2023

Total Time: 1 hour 20 minutes
Rating: 4(9)
Comments: Read comments

Featured in: FOOD; HOT TOMATOES

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four or more servings

¼cup olive oil
3garlic cloves, peeled and chopped
1medium-sized yellow onion, about ¼ pound, peeled and chopped
3pounds red, ripe tomatoes, peeled, seeded, juice reserved
1tablespoon fresh marjoram chopped
1cup chicken stock, homemade or canned
6 to 8¾-inch slices of day-old Italian long-loaf whole-wheat bread
Salt and freshly ground pepper to taste
Grated Parmesan cheese

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat the olive oil in a non-reactive soup kettle over medium heat. Add the garlic and onions and cook until they are wilted.
Step 2
Chop the tomatoes and add to the kettle with their reserved juices. Add the marjoram, stock, salt and pepper and cook at a simmer for 10 minutes.
Step 3
Break the bread into the tomato mixture. When the bread has been softened by the liquid, continue to cook for two minutes. Remove the kettle from the heat, cover partially and allow to cool for one hour. Serve in soup plates with grated Parmesan cheese.