Papa al Pomodoro
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(Tomato Bread Soup)
This traditional tomato and bread soup from Italy depends on flavorful tomatoes,
rich extra virgin olive oil and great rustic bread for success.
Since fresh tomatoes aren't always optimal, we like to use Muir Glen Organic
canned tomatoes (from California) or other premium canned tomatoes.
¼ cup plus 2 Tablespoons extra virgin olive oil
3 large cloves of garlic, coarsely chopped
Pinch of crushed red pepper
2 cans (28 ounces each) best quality canned tomatoes, drained (with juice reserved) and chopped
8 ounces (about 6 cups) Grand Central Como or Sour White bread cut into 1 inch chunks
1 cup chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup coarsely chopped Italian flat leafed parsley
1 teaspoon chopped fresh thyme
Heat ½ cup olive oil in a large pot over medium high heat. Add
the garlic and red pepper and cook 30 seconds, or until
the garlic is fragrant and turning golden. Add the tomatoes, bread,
2 cups of the reserved juices and the chicken broth and bring to a boil.
Reduce heat and simmer until thickened and the tomatoes have
broken down, about 30 minutes. Stir in the salt and pepper
, parsley, thyme and remaining 2 tablespoons of olive oil.
Let stand for 1 hour. Serve at room temperature.
Accompany with crisp garlic flavored toasts
and a fresh green salad!
