Pappa Pomodoro (4)

A classic Italian soup recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers. In summer you can replace the tinned tomatoes with 500g of skinned and seeded ripe fresh tomatoes.

Pappa Pomodoro (4)
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Pappa Pomodoro (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat a thick bottomed pan. Add the stock and 6 tbsps olive oil, the sage and the garlic. When the stock begins to evaporate and the garlic starts to colour add the bread. Fry over a high heat until the stock is absorbed and the bread is crisp.
  2. Add the tomatoes and season, Stir to break up the bread and cook for 15 minutes. Pour in enough water to loosen the soup- but it should be a thick consistency,
  3. Cook for a further 5 minutes then serve with more olive oil.
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