Pappa al pomodoro soup

Preparation time
15
Cooking time
60
Serves
4

Ingredients

Preparation

1

Wash tomatoes, and dunk them into salty simmering water for 5 minutes. Drain, peel them and get rid of the seeds. Dice the tomatoes an leave apart.

2

In a large skillet or in a pressure cooker, sauté the onion, chopped, and the garlic clove. As soon as they get golden, add the tomatoes, let sauté for 3-4 minutes stirring constantly and add the vegetable stock and the bread crumbs.

If using a pressure cooker you can close the lid, and let it cook for 15 minutes. If using a traditional skillet, let it boil at simmering temperature for 30 minutes, stirring from time to time.

 

3

At the end, the bread will be almost melted in the tomato source. If not you can help yourself with a food processor, o a hand liquidizer directly in the skillet.

 

4

If the soup seams to be to runny let it cook 15 minutes more. Cooking time may vary a bit, as tomatoes can be more or less watery ed bread too can be more dry  or less.

Check salt and pepper.

5

Serve the soup warm or cold, topping it with a piece of bur rata or mozzarella cease, and some basil leaves.



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