breaded tomato soup

2016-05-19

Pappa al Pomodoro is a traditional Tuscan recipe that is quite easy to make. This may not have the beautiful presentation of many internet pictures, but the flavor is all there. That's all I am concerned with.

Be careful what kind of bread you use. Factory-produced bread may not taste very well in this, too many chemicals and preservatives.

INGREDIENTS

This is what you need for 4 servings:

¾ lb. old bread
2 lbs. plum tomatoes
OR 1 28-oz. can crushed tomatoes
3 garlic cloves, crushed
olive oil
basil
preferably fresh
1 qt. vegetable broth
OR your vegetables of choice to make one

Pic1: breaded tomato soup = pappa al pomodoro

Directions

Glaze chopped onions, garlic and bell peppers in olive oil.
Add vegetables of choice and enough water to cover it all.
Bring to a boil over medium heat.
Simmer 15 minutes. (Pic3)
Remove and reserve the vegetables..
If using fresh tomatoes, peel, core, deseed and chop.
Glaze some onion and garlic in 1 tbsp. olive oil.
Add the tomatoes and stew until pureed.
optional:
Use a blender to puree part or all of the tomatoes.
Remove the crust of the bread. Dice the bread.
If the old bread is too hard, soak in the vegetable broth until soft.
Squeeze lightly to remove excess liquid.
Add the bread to the tomatoes.
Stir and crush the bread until completely pureed.
The soup should have the consistency of thick oatmeal. If that is too thick for you, add less bread or add more vegetable broth until the desired thickness has been reached.
Add a generous amount of (preferably fresh) basil.
Serve with the cooked vegetables on the side and enjoy.

Pic2: tomato soup
Pic3: add bread
Pic4: stir and mash until the bread falls apart

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org