Pappa al Pomodoro Soup – Italian Tomato and Bread Soup
Ingredients
1 Can crushed tomatoes, 28 Ounce can
⅓ Cup olive oil
1 Cup water
15 Cloves garlic, add more if desired
2 Pints cherry tomatoes, or grape tomatoes
16 Ounces Italian bread
1 Tablespoon balsamic vinegar
½ Teaspoon salt
½ Teaspoon black pepper, fresh
½ Teaspoon red pepper flakes
¼ Cup basil leaves, fresh, sliced or chopped
4 Bulbs Burrata cheese, optional
1-2 Teaspoons granulated sugar, optional
Directions
Preheat the oven to 400 degrees F.
Place the cherry tomatoes and garlic cloves on a baking sheet that has edges. Pour the olive oil over the top and mix it so that all the tomatoes and garlic are coated. Bake in the preheated oven for approx 30 minutes until the garlic is soft and golden, and the tomatoes are roasted.
While the tomatoes and garlic are roasting, pour the crushed tomatoes, salt, pepper, red pepper flakes, and balsamic vinegar into a soup pot. Bring to a light boil then reduce heat to low, cover and let simmer.
When the cherry tomatoes and garlic have finished roasting, pour all of the tomatoes, garlic, along with any oil and juices on the pan into the pot with the simmering crushed tomatoes.
Stir in 1 cup of hot water.
Remove the pot from heat, carefully using a masher, spatula, or wooden spoon carefully mash the garlic and cherry tomatoes into the soup.
Take the bread and crumble the insides of the bread into the soup, leaving the crust out. Mix into the soup.
Add the basil and stir to combine.
At this point, give the soup a taste – depending on the tomatoes it is possible the soup may need 1 to 2 teaspoons of sugar to help tame the acidity.
