Pappa al pomodoro Thick Tomato and Bread Soup Ingredients (serves 4) • 300 g 2 day old Tuscanstyle bread, finely sliced • 500 g ripe peeled tomatoes • 34 garlic cloves, crushed • 12 dried chillies, crushed (optional)
• 10 basil leaves, ripped • 1 L vegetable stock • extra virgin olive oil • 1 teaspoon of salt • ground black pepper
Remove the core and cut a cross into the skin of both ends of the tomatoes then place the tomatoes in abundant boiling water for a couple of minutes. Strain them in very cold water and peel them. Sautè the garlic in 8 tbs of olive oil until it is lightly coloured (if you are going to use them, add the chillies too). Add the tomatoes, salt and pepper to the pot and cook for 10 minutes. Add the boiling stock and bread. Cook for a further 10 minutes, stirring often. Cover and let the soup rest for twenty minutes. Add the basil and 100 ml of olive oil, stir well and serve. The soup should be very thick and warm, not hot.
Difficulty