lunch
Roast Tomato & Bread Soup (Pappa al Pomodoro)
One of the great Italian poor-kitchen recipes; this is how the Tuscans have used up stale bread for centuries — and it's genuinely delicious.
10 min prep · 25 min cook · 35 min in total · serves 4
What you need
- 1kg ripe tomatoes or 2 cans whole tomatoes
- 200g day-old sourdough, torn into chunks
- 4 garlic cloves
- 500ml vegetable stock
- Good olive oil, fresh basil
- Salt, pepper, pinch sugar
What to do
- 1Roast fresh tomatoes with garlic and oil at 190°C / 375°F for 20 min (or use canned).
- 2Simmer roasted tomatoes with stock; add bread; cook 5 min.
- 3Blend partially for a thick, rustic texture.
- 4Season; top with basil and a generous drizzle of good olive oil.
