Pappa al pomodoro
Gather these
Ingredients
- 1/4 cup plus 2 Tbsp extra virgin olive oil, plus more for drizzling.
- 1/2 onion, coursly chopped (about 3/4 cup)
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 6 oz day-old rustic bread, crust removed, cut into 1/2 inch cubes
- 3 lbs paste tomatoes, blanched, peeled, and coarsely chopped
- 1 1/2 cups homemade or low-sodium chicken stock
- 1 cup fresh basil leaves, torn
- 1/2 cup grated Parmagiano-Reggiano
Let’s make it
Method
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, until soft & translucent, about 5 minutes. Add remaining 1/4 cup oil, the red peper flakes, and bread; cook, stirring occasionally, 3 minutes.
- Add tomatoes and stock, and season with salt & pepper. Bring mixture to a simmer and cook, stirring occasionally, until the bread has broken down and melded into the tomatoes, about 15 minutes. The soup will be thick.
- Remove from heat; stir in basil and cheese. Season with pepper. Serve drizzled with oil and sprinkled with cheese.
A classic tuscan soup that melds ripe tomatoes with crusty day-old bread, hearty enough to serve as a main course.