This filling tomato and ciabatta soup hails from Tuscany and was devised to use up a glut of plum tomatoes and leftover stale bread. Tomatoes aren't quite as sweet in England as in Italy on accounts of there being far less sun (no bloody sun at all this summer), so I have gone half half with fresh and tinned tomatoes. By all means if you're lucky enough to live somewhere where the tomatoes are sweet go 100% fresh, and feel smug knowing how jealous we are of you.
Pappa al pomodoro is thick, so thick you could easily serve it on a plate, or do as we did and slather it all over the leftover ciabatta. Bread on bread, rock on.
- 500g fresh plum tomatoes
- 500g tinned plum tomatoes
- 1 litre vegetable stock
- 2 tbsp olive oil
- 150g ciabatta, sliced
- 2 garlic gloves crushed
- 20 basil leaves
- Salt and pepper to taste
- Fresh basil leaves
NUTRITIONAL CONTENT PER PORTION
- Calories | 205
- Fat | 8.4g
Serves | 4
Prep Time | 10 minutes
Cooking Time | 26 minutes
- Score the fresh tomatoes with a knife in a cross on the bottom, just piercing the skin. Bring a large pan of water to the boil, add the tomatoes and cook for a minute. Remove with a slotted spoon and plunge straight away in cold water, peel them with your fingers.
- Chop the fresh and the plum tomatoes together.
- Heat one tablespoon of the olive oil in a large heavy based sauce pan and add the tomatoes, cooking over medium for five minutes.
- Add half of the stock and cook for a further five minutes.
- Grind together the remaining tablespoon of olive oil, the crushed garlic and a pinch of salt and pepper, ideally with a pestle and mortar but if you don't have one mash it up with a fork. Spread the paste over the slices of ciabatta.
- Stir in ten of the basil leaves, and then layer the bread on top, followed by the remaining stock.
- Cover with a lid and cook over medium for 15 minutes.
- Stir to break up the bread and season to taste with salt and pepper.
- Serve with a drizzle of olive oil and fresh basil leaves.