Bread and Tomato Soup (Papa Al Pomodoro)

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

We use canned tomatoes to add sweetness. Fresh ones are not in season right now. Only fresh tomatoes can be found in the middle of summer. Or you can just use canned ones, which will also be delicious. Chili pepper, parmesan, and anchovies are not part of the classic recipe, but I prefer it this way.

Ingredients

Tomatoes - 2 lbs
Garlic - 3 cloves
Basil - 1 bunch
Stale Bread - 17.6 oz
Crushed Tomatoes in Their Own Juice - 1 can
Olive Oil - 5 tablespoons
Grated Pecorino Pepato Cheese - 3.5 oz
Ocean salt - a pinch
Salted anchovies in oil - 2 pieces
Mild Chili Spice - ½ piece
Ground Black Pepper - a pinch

Step by Step guide

Step 1

Pierce the tomatoes with the tip of a knife and immerse them in hot water for 40 seconds. Then drain the water and peel the tomatoes under cold water. Squeeze out the insides of the tomatoes, not necessarily completely, and set aside.

Step 2

Pour a little olive oil into a deep non-stick pot to cover the bottom. Peel and finely chop the three cloves of garlic and add them to the pot. Finely chop half of the chili pepper and add it as well. Add the tomatoes to the pot and lightly crush them with a spatula. Take a large bunch of basil — it pairs perfectly with tomatoes, finely chop the stems and add them to the pot, while setting the leaves aside. Next, add the two anchovy fillets — they will dissolve completely so you won't even notice them. Pour in a can of good quality canned tomatoes, preferably Italian. Mix well and let it simmer for a minute.

Step 3

Take good stale white bread, cut it in half, and crumble the flesh into the soup. Let the bread soften for a couple of minutes. The bread and tomatoes should be in equal proportions. Add a little water to cover the tomatoes and let it simmer for another couple of minutes. In the meantime, add the parmesan, a pinch of salt and pepper, five tablespoons of good olive oil, and tear the basil leaves, mixing everything thoroughly.