Name: Pappa Al Pomodoro Recipe
Total time: 50 min
Yield: 4
Cuisine: Italian

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This chunky italian tomato and bread soup is the perfect way to warm up on a winter's night. 

How to make Pappa Al Pomodoro Recipe

Valli Little

Crawler

Italian

<p>This chunky italian tomato and bread soup is the perfect way to warm up on a winter's night. </p>

Ripe vine-ripened tomatoes,  peeled,  roughly chopped

Can Diced Tomatoes

Extra virgin olive oil

Massel vegetable liquid stock

Caster sugar

Chopped Fresh Oregano

Day-old wood-fired bread,  cut into slices

Garlic Cloves

Grated Parmesan Cheese

Place fresh and canned tomatoes in a medium saucepan with half the oil, the stock, sugar and oregano and bring to the boil. Reduce heat to low, cover and cook for 30 minutes.

step 1

Heat a chargrill pan or grill to high. Brush the bread with remaining olive oil and chargrill on both sides until golden. Remove from the heat and rub bread all over with the garlic cloves. Add the bread to the soup, mashing in well, and cook for a further 5 minutes until thickened. Season well with salt and black pepper. Serve with parmesan and the basil leaves.

step 2

Taste