How To Make Pappa al Pomodoro Arrosto (Roasted Tomato and Bread Soup) | Rachael Ray

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and have a longer shelf life.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative that adds umami flavor.

Preheat the oven to 350°F for the croutons, then increase to 425-450°F for the tomatoes.

In a very large skillet, heat olive oil and butter with a couple of cloves of crushed garlic to infuse the flavors.

Dice about half a loaf of stale bread into pieces, aiming for 4-4.5 cups to evenly coat the bottom of the skillet.

Add black pepper and red pepper flakes to the croutons, then toast them in the oven until nice and toasty, not over-toasted.

Core the tops of assorted tomatoes and cut them in half, then scatter sliced onion onto a parchment-lined baking sheet.

Add fat cloves of crushed garlic to the baking sheet, seasoning with dry oregano and red pepper flakes, and drizzle with olive oil and salt.

Roast the tomatoes in the oven until the skins brown and the tomatoes begin to slump, about 30-35 minutes depending on the oven strength and tomato size.

Let the roasted tomatoes rest, then peel off the skins.

In a pot, combine the toasted croutons with 2.5-3 cups of vegetable stock and all the juices from the baking sheet.

Add a couple of leaves of fresh basil and grind the mixture up until smooth.

Optionally, deepen the color with tomato paste, tomato sauce, or tomato puree if desired.

Serve the soup topped with more fresh basil.

Cooking Techniques

Equipment Needed

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Dietary

Allergens