Pappa al Pomodoro
A rustic Tuscan soup made with roasted tomatoes, bread, and aromatic herbs. This hearty Italian classic transforms simple ingredients into a rich, comforting dish.
Ingredients
- •2 pounds tomatoes, cored, quartered
- •2 cloves garlic
- •½ teaspoon fennel seeds
- •6 tablespoons olive oil
- •1 to taste Kosher salt
- •1 to taste black pepper
- •4 sprigs basil
- •¼ loaf country-style bread
- •crust removed
- •1½ cups bread pieces
- •divided
Cooking Instructions
- 1.
Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
5 min
- 2.
Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30-35 minutes.
35 min
- 3.
Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8-10 minutes; season with salt and pepper.
10 min
- 4.
Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5-8 minutes.
8 min
- 5.
Serve soup topped with toasted bread and drizzled with more oil.
2 min
