Pappa al Pomodoro
Soups • Italian
Description
Based on a recipe by Anna Bell.
Ingredients
- Tomatoes 5 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.
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