Pappa Al Pomodoro
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Add extra-virgin olive oil, if desired
2
In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking
3
Add the onion and garlic and saute for a few minutes, until onion is translucent
4
Add a pinch of salt
5
Add the chopped tomatoes and their juices and bring to a boil
6
Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes
7
Place the bread slices in a bowl and cover with 2 cups water
8
Tear the bread into rough pieces and add to tomato mixture
9
Add the remaining water from the bowl
10
Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency
11
Stir in the basil
12
Season, to taste, with pepper
13
Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls
14
Garnish, to taste, with Parmigiano-Reggiano