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Pappa al pomodoro

Australian Gourmet Traveller Italian recipe for pappa al pomodoro (tomato soup).
Pappa al pomodoroWilliam Meppem

When using fresh tomatoes for soups and sauces, they need to be very ripe, almost to the point of turning. If you find such juicy fresh tomatoes you won’t need the canned ones, which are only used here as a flavour boost.

Ingredients

Method

Main

1.Combine olive oil, onion and garlic in a saucepan over medium heat and stir occasionally until onion is translucent (8-10 minutes).
2.Meanwhile, score tomatoes and place in a large heatproof bowl. Pour over enough boiling water to cover and stand until skin splits (1-2 minutes). Drain and, when cool enough to handle, peel and coarsely chop. Add to onion mixture with stock and canned tomato. Bring to the simmer, then add vinegar and oregano and season to taste. Cook until tomato breaks down and soup is well flavoured (15-20 minutes).
3.Divide bread among bowls and ladle soup over. Serve hot drizzled with extra oil, and scattered with basil leaves and freshly ground black pepper.

This recipe is from the November 2009 issue of .

Notes

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