Well, I have the perfect bread for this soup. It will be different
because it is
an uncut loaf of Cranberry Nut bread but I love it. My biggest splurge
will be the fresh basil.
Tomato and Bread Soup (Pappa al Pomodoro)
Makes 4 servings of 1-1/2 cup each
Adapted from Serious Eats and jamieoliver.com.
12 oz. cherry tomatoes
3 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, leaves picked, stalks finely chopped
2 tablespoons olive oil, separated
Sea salt and freshly ground black pepper
28 ounces canned tomatoes
2 large handfuls of stale good-quality bread, torn into chunks (about
1/3 large baguette)
1) Preheat the oven to 350ºF. Prick the cherry tomatoes and combine
them in a mixing bowl with one sliced clove of garlic, 1 tablespoon
olive oil, and 5 or 6 basil leaves. Spread them on a roasting tray and
roast for about 20 minutes, until collapsed and slightly shrunken.
2) In a soup pot, heat the remaining tablespoon olive oil over medium
heat. Add the basil stalks and the remaining garlic, cooking until
softened, about 2 minutes. Add the canned tomatoes with their juice,
and an additional half can full of water. Use a wooden spoon or kitchen
scissors to break up the tomatoes, while bringing to a boil. Simmer for
15 minutes.
3) Add the torn-up bread pieces to the pan, along with the rest of the
basil, torn. (Reserve a few basil leaves for garnish). When the roasted
tomatoes are done, scrape them into the soup pot with all their juices
and stickiness. Stir into the soup (not too hard or the bread will
disintegrate – Kris) and check for consistency: it will be rather thick
and porridgy.
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