Pappa al Pomodoro (Italian Tomato & Bread Soup) Recipe by Laura Vitale Laura in the Kitchen Ep 113

Preheat the oven to 400°F.

Drizzle cherry tomatoes with a touch of extra virgin olive oil, season with a pinch of dried oregano, salt, and pepper, and toss them with your hands.

Place the seasoned cherry tomatoes in the oven for 15 to 20 minutes until they start bursting and are golden around the edges.

In a pan, heat about 2 tablespoons of extra virgin olive oil over medium-high heat.

Add minced garlic to the pan and cook for about 30 seconds to a minute until fragrant, ensuring the oil is not too hot to avoid burning the garlic.

Add the crushed tomatoes to the pan and stir.

Pour in about 1 and a quarter cups of water from the can of tomatoes into the pan.

Season the mixture with salt, pepper, and a little pinch of oregano.

Bring the mixture to a bubble, then reduce the heat to medium and cook for about 15 minutes.

Remove the cherry tomatoes from the oven and add them to the soup along with the roasted pepper.

Cook the soup for an additional 2 to 3 minutes.

Tear about 3 cups of day old whole wheat Italian bread into chunks and add it to the soup, stirring to submerge the bread into the tomato mixture.

Cover the pot and let it sit for about 3 to 4 minutes to allow the bread to soak up the soup.

Equipment Needed

Spice Level:

Dietary