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Pappa al pomodoro
Serves 4
1 kg ripe tomatoes, preferably on the vine, chopped (If you wish to remove the skins of the tomatoes nick them slightly with a sharp knife, put them whole into a heat proof bowl and pour just boiled water over to cover them. Leave for a few minutes, drain and peel.)
300ml good vegetable stock
1 tsp sugar
6 tblsp extra virgin olive oil
4 sprigs each basil and oregano
125g day old bread, crusts removed (Campagne or other ‘heavy’ white bread is best)
2 cloves garlic (3 if small)
sea salt and freshly ground black pepper
Parmesan to grate
- Put the tomatoes in a pan, add the stock, sugar, 2 tblsp of the oil and the leaves from the herbs (keep a couple of basil leaves to shred as a garnish). Add a little salt and pepper then heat slowly to boiling point. Reduce the heat, cover and gently simmer for 30 minutes.
- Toast the bread on a bbq or stove top griddle (a toaster will do but the bread should be slightly charred if possible). Rub the bread all over with the garlic and put onto a plate. Sprinkle with the remaining oil and, using a fork , mash well into the bread breaking it up into small pieces.
- Add the bread to the soup and stir over a low heat for about 5 minutes until the soup has thickened. Serve with grated Parmesan cheese, shredded basil leaves and a little drizzle of olive oil.
- This Tuscan soup is equally delicious eaten hot or cold. Its great for a picnic, made the night before and chilled.