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Pappa Al Pomodoro (Thick Tomato & Bread Soup) Recipe
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6 c Stock Salt & pepper 1 lb Stale country bread, cut -- into chunks 3/4 c Olive oil 2 lg Garlic cloves, minced 2 lb Ripe tomatoes, peeled, -- seeded & chopped 10 ea Basil leaves Olive oil Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.
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