Pappa al Pomodoro Recipe

Fill a medium-sized saucepan with water and bring it to a boil. Once the water is boiling, carefully place the tomatoes in the saucepan. Boil the tomatoes for 1 minute. Remove the tomatoes from the saucepan and place in a bowl of ice water. Let the tomatoes sit in the ice water for a minute or two. Gently squeeze each tomato or use a knife to remove the skin. It should come off easily. Cut the tomatoes in half, remove seeds and then dice.

In a large pot, heat the olive oil over medium heat.

Add the onion and garlic and cook until softened, about 5 minutes.

Add the tomatoes, broth, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and let simmer for 20 minutes.

Stir in the bread cubes, and let the soup simmer for another 10 minutes, or until the bread is soft and has thickened the soup.

Stir in the basil and grated cheese.

Garnish with additional cheese, fresh basil or a drizzle of olive oil. Serve hot.

Spice Level:

Dietary