Pappa Al Pomodoro

Name: Pappa Al Pomodoro
Ingredients: 1600 g ripe tomatoes; 10 cloves of garlic; peeled and finely sliced; 1 large bunch of fresh basil (I used Lemon Basil; a basil with a pleasant lemon aroma); 10 tablespoons of extra virgin olive oil; cold-pressed; Himalayan pink salt to taste; freshly ground black pepper; 320 g whole grain bread; 2-3 days old.

Soups - Pappa Al Pomodoro by Ludovica G. - Recipia

Pappa al pomodoro, or bread and tomato soup, is a classic Tuscan recipe that you must not miss. This simple yet flavorful dish is perfect for warm days and cool evenings when you want to indulge in something comforting and tasty. Using Noire de Crimee tomatoes as well as other varieties, you will achieve a rich and vibrant taste. Inspired by Jamie Oliver's book 'Jamie in Italy', this recipe is not only healthy but also quick to prepare, taking just 20 minutes. We start by cutting the tomatoes into large pieces to release their juice and flavor. We add 3 sliced garlic cloves and a quarter of finely chopped basil leaves, which will add extra flavor. We drizzle the mixture with extra virgin olive oil, sprinkle salt and pepper to taste, and transfer everything into a baking dish. We place the dish in a preheated oven at 180 °C and let the tomatoes roast for about 20 minutes. This roasting process will intensify the flavor of the tomatoes, turning them into a staple ingredient with a concentrated taste. Meanwhile, in a large pot, we heat a bit of olive oil. We add the remaining garlic and basil leaves, saving some for garnishing the soup at the end. We mix the ingredients and sauté them lightly for a minute, being careful not to burn the garlic, as this can alter its taste. Once the tomatoes are roasted, we add them to the pot along with 800 ml of water. We let everything simmer for 15 minutes, during which the flavors will blend harmoniously. We cut the bread into large pieces, preferably rustic or whole grain, and add it to the pot over the cooked tomatoes. We continue simmering on low heat for 10 minutes so that the bread absorbs the tomato juice and softens, creating a creamy texture. After cooking, we add the roasted tomatoes from the baking dish, mix well, and adjust the taste with salt and pepper if necessary. Finally, we garnish the soup with fresh basil leaves, which will add a splash of color and an inviting aroma. Pappa al pomodoro is now ready to be enjoyed. You will have a delicious soup with a sweet tomato flavor, perfectly balanced by the aromatic notes of basil. It is a recipe that combines simplicity with flavor and will bring a touch of Italy to your kitchen. Enjoy your meal!

Ingredients

1600 g ripe tomatoes
10 cloves of garlic
peeled and finely sliced
1 large bunch of fresh basil (I used Lemon Basil
a basil with a pleasant lemon aroma)
10 tablespoons of extra virgin olive oil
cold-pressed
Himalayan pink salt to taste
freshly ground black pepper
320 g whole grain bread
2-3 days old.

Pappa Al Pomodoro

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