Bread and tomato soup

Bread and tomato soup

Pappa al pomodoro

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
150ml extra virgin olive oil, preferably tuscan
2 garlic cloves, sliced
300g fresella or dark stale bread
100ml water
6 sage leaves
salt
pepper

Homemade tomato pulp

Quantity Ingredient
500g good, ripe tomatoes
1 celery head, tender centre stalks and leaves only
1 onion, chopped
1 small carrot, chopped
3 basil leaves

Method

  1. To make the homemade tomato pulp, put all the ingredients into a pan, cover with water and simmer gently until everything is soft. Blend to a fine purée in a blender.
  2. Put 120ml of the olive oil into an earthenware pot (if possible), add the garlic and sweat for a minute. Add the bread, water, sage leaves and some salt and pepper to taste. Over a low heat, let the bread dissolve; you may need to add a little more water. When the bread is soft, add the tomato pulp and cook slowly for 1 hour. You will end up with a thick mixture which you should serve hot with a little of the remaining olive oil poured on to each plate.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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