Pappa Al Pomodoro (Thick Tomato & Bread Soup)
6 c Stock Salt & pepper 1 lb Stale country bread, cut -- into chunks 3/4 c Olive oil 2 lg Garlic cloves, minced 2 lb Ripe tomatoes, peeled, -- seeded & chopped 10 ea Basil leaves
Ingredients
- 6cup stock
- 2large garlic cloves, minced
- 2lbripe tomatoes, peeled,
Directions
- 1
6 c Stock Salt & pepper 1 lb Stale country bread, cut -- into chunks 3/4 c Olive oil 2 lg Garlic cloves, minced 2 lb Ripe tomatoes, peeled,
- 2
Stir in the bread & cook over medium heat for 2 to 3 minutes
- 3
Heat the olive oil in a large heavy pot over low heat
- 4
Add the garlic & saute for 3 to 4 minutes but do not let it burn
- 5
Stir in the tomatoes & the basil & let simmer for 5 minutes
- 6
Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes
- 7
Remove from the heat & let stand for 1 hour so that the flavours can mingle
- 8
Serve hot or cold, drizzled with a little olive oil over the top of each serving.