Pappa al Pomodoro

Soups | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Based on a recipe by Anna Bell.

Ingredients

Tomatoes - 3 lbs
Olive Oil - 8 tablespoons
Garlic - 3 cloves
Ocean salt - to taste
Basil - 2 bunches
Powdered Sugar - 1 teaspoon
White bread - 4 slices

Step by Step guide

Step 1

Boil a large pot of water, core the tomatoes, and immerse them in boiling water for 20 seconds, then immediately transfer to cold water, peel the skins, and chop the flesh coarsely.

Step 2

In a medium or large pot over medium heat, heat half of the olive oil, add the minced garlic, and cook for 1-2 minutes until it starts to darken. Add the tomatoes, powdered sugar, and a little salt. Stir the vegetables, cover with a lid, and simmer on low heat for 15-20 minutes until they become soft and mushy.

Step 3

Add 100 ml of water, basil, and the remaining olive oil, and warm the soup. Meanwhile, toast the bread and arrange the slices on plates. Pour the soup over the bread and serve.