PAPPA AL POMODORO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pappa al Pomodoro image

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer's comfort food.

Categories     Bread     Soup/Stew     Garlic     Tomato     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds tomatoes, cored, quartered
2 garlic cloves, smashed
1/2 teaspoon fennel seeds
6 tablespoons olive oil, divided, plus more
Kosher salt
Freshly ground black pepper
4 sprigs basil
1/4 loaf country-style bread, crust removed, torn into 2" pieces (about 1 1/2 cups), divided

Steps:

  • Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
  • Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30-35 minutes.
  • Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8-10 minutes; season with salt and pepper.
  • Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5-8 minutes.
  • Serve soup topped with toasted bread and drizzled with more oil.

Emmanuel Ndubuisi
[email protected]

?


David Hassett
[email protected]

This recipe was delicious! The flavors were well-balanced and the dish was very easy to make. I would definitely recommend this recipe to others.


Kurt Blomfield
[email protected]

This was a great recipe! I made it for my family and they loved it. The flavors were amazing and it was so easy to make. I will definitely be making this again.