Pappa Pomodoro is a thick soup, from Tuscany, usually prepared with fresh tomatoes, stale homemade bread, fresh garlic, olive oil and various other fresh ingredients.
It really is a simple but unbelievably delicious soup and it can be eaten either warm, room temperature or chilled.
3 cloves garlic
1 bunch of fresh basil, leaves and stalks
500g ripe cherry tomatoes, different coloured varieties make an interesting soup
olive oil, ideally Tuscan
2 tins of quality plum tomatoes, preferably Italian
500g stale quality bread, homemade bread is great.
(1). Preheat the oven to 180C/Gm 4.
(2). Peel and finely slice the garlic, then pick the basil leaves, keep the stalks. Slice the cherry tomatoes and place in a roasting tray, scatter with the sliced garlic and a good handful of basil leaves. Drizzle with oil, sprinkle with sea salt and black pepper, toss well, then roast for 20 minutes.
(3) Heat a little oil in a large pan, add the remaining garlic and the basil stalks and fry for 1 minute or so, until softened.
(4). Add the tinned tomatoes, break up with a wooden spoon, then add 1 tin of water. Bring to the boil, then reduce and simmer for 15 minutes.
(5). Tear the bread up, mix in well and season to taste. Tear in most of the remaining basil leaves and let the soup sit on a low heat for 10 minutes.
(6). By now the roasted tomatoes should be done, add them to the pan, scraping all the bits from bottom of the roasting tray.
(7). Mix together well, add a touch of water if your soup is a little to thick.
(8). Serve with some olive oil drizzled over the top.