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Pappa PomodoroTuscan Tomato & Bread SoupSeptember 18, 2016 Inspired by a recent trip to Tuscany, this velvety, creamy A fragrant dish you can whip up in minutes, it's a delight to make from this year's tomato harvest. Works just as well using high-quality San Marzano tomatoes from a tin, when fresh ones are pricier. A delicious way to warm up tummies too. |
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1.2 kg fresh, ripe, Roma tomatoes (or 750 g canned La Pavoncella San Marzano tomatoes) |
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250 g stale bread, cut into small pieces |
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Water to cover bread cubes |
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1/4 yellow onion, minced |
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2 small cloves garlic |
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Fresh basil leaves, 5 for |
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Salt & pepper to taste |
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Pinch c |
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Extra virgin olive oil. 3 Tbsp for mixture, a dash in each bowl for garnish. |
Method
SERVINGS: 4 large, 8 appetizers. PREP TIME: 10 mins. COOK TIME: 40 mins.
- Wash fresh tomatoes and score bottoms with a sharp knife to create an X pattern.
- Bring a large pot of water to boil. Add tomatoes and cook for about 6-8 minutes, until they start to soften and the peel starts to come off.
- Drain and plunge into a large bowl filled with cold water to stop cooking.
- Peel tomatoes and pass through a food mill or blend in a food processor. Set aside
- Place bread cubes and place in a deep bowl, cover with room temp water and let sit. (You can do this step while tomatoes are cooking).
- Pour EVO into a medium crock pot and heat up a bit.
- Toss in garlic and onion and season with some salt, pepper and chili flakes. Sautée until onions soften, stirring frequently
- Cook for about 3-4 minutes on medium heat.
- Add the puréed tomatoes to the onions in the pot, tear up the fresh basil leaves and toss them in too.
- Stir and season again with salt & pepper if needed. Simmer for 20 minutes, stirring often.
- Using your palms, squeeze the water out of the soaking bread cubes.
- Add the the bread, a little at a time, to the tomato mixture (still on the heat) and whisk thoroughly until the bread is well blended. Continue until all the bread is blended in smoothly.
- Cook for an additional 5 minutes continually whisking until the mixture looks silky and velvety.
- Take off heat and let sit for 5 minutes.
- Serve in a dish with a generous drizzle of EVO and a garnish of fresh torn basil.
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