Pappa al Pomodoro

Bread and tomato soup

by Daniela

Serves 4

Ingredients

• 1 kg ripe tomatoes

• 250 g stale bread

• 1 Lt. vegetable stock

• 2 Tropea red onions

• 2 garlic cloves

• 1 fresh chili pepper

• 1 bunch of basil

• Extra virgin olive oil

• Salt and Pepper To Taste.

• Preheat oven to 140°.

• Slice bread and remove the crusts.

Directions

Dry the bread into the oven for about 15/20 minutes, then set aside.

Wash the tomatoes, slice a shallow "X" in the bottom (this will make peeling much easier) and cook them in boiling water for a few minutes. Put the tomatoes into a bowl of iced water, peel the skins off with your hands and cut them into pieces.

Peel and slice the onion. Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion, the garlic, the chili pepper and cook, stirring, until tender.

Add the tomatoes and fresh basil. Reduce the heat to a minimum and leave to simmer gently for another 30 minutes. Add the bread, stirring well, then add the vegetable stock, cook for about 40 minutes over low heat, taste and adjust seasoning.

Serve the bread and tomatoes soup with a sprinkle of extra virgin olive oil, pepper and some fresh basil leaves.