Tomato and Bread Soup

Pappa Al Pomodoro

Cooking With Nick Stellino
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Ingredients:

4 tablespoons + 4 teaspoons olove oil
1 onion, finely chopped
5 garlis cloves, thinly sliced
1/4 teaspoon oregano
1 pound stale bread, cut into cubes
2 pounds fresh tomatoes, peeled and diced
1 (28-ounce) can peeled Italian tomatoes
2 cups Chicken Stock
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons chopped fresh basil
2 tablespoons grated Romano cheese (optional)

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Chicken Stock

Serves 4

Printable Version

In a large stockpot on ,medium heat, cook the 4 tablespoons of olive oil, the onion, garlic and oregano until the oil starts to sizzle. Reduce the heat to low and cook for 8 minutesm stirring occasionally. Add the bread, mix well, then add the fresh tomatoes, peeled Italian tomatoes, chicken stock, salt and pepper. Bring to a boil, then reduce the heat and simmer gently for 1 hour, stirring every 10 minutes. After 30minutes, stir in the chopped basil.

Pour the soup into seving bowls and top each serving with a teaspoon of the olive oil and a sprinkle of the Romano cheese, if you wish. Tell your guests to stir and mash down the bread with their spoons, to getht he best texture for their soup.

Chef's tip:

The most flavorful bread would be from an Italian style loaf, cut in slices, placed on a baking sheet, and ledt in a cold oven overnight. Rub the slices with garlic, then cut them into cubes to use in this recipe.