Recipe supplied by www.to-tuscany.com
Pappa al Pomodoro (Tomato Soup)
Serves 4 people
Cooking time: 50 minutes
Calories: 500 per serving
Expertise level: 1 out of 3
Ingredients:
800 g tomato passata
300g stale Tuscan bread
1 litre of vegetable stock
1 sprig of basil
2 g ground pepper
extra virgin olive oil
garlic (about 2 cloves)
2 g sugar
2 g salt
Instructions
1) To prepare the vegetable stock, boil one litre of water with 1 carrot, 1 stick of celery cut into pieces, two tomatoes and half an onion for at least ½ hour.
2) Add 15 g of olive oil and two peeled cloves of garlic to a deep non-stick pan, and sauté for 2 minutes. Pour all the tomato passata into the pan and boil slowly for at least 15 minutes.
3) Add the bread to the pan, preferably stale, cut into slices. Pour in at least two glasses of vegetable stock until the slices of bread are totally covered. Then add the sugar and cook on a low heat for 40-50 minutes, to evaporate the liquids.
4) Stir occasionally to allow even cooking and the bread to break down. Then season with salt and pepper. When cooked, remove from the heat and add the basil leaves to give your tomato soup a fresh, intense flavour. The soup is now ready to serve in individual bowls or deep plates, drizzled generously with olive oil.