PAPPA AL POMODORO, TUSCAN TOMATO AND BREAD SOUP

A rich blend of those wonderfully ripe tomatoes, and stale bread, whipped into this velvety creamy hearty soup.

1.2 kg fresh, ripe, Roma tomatoes (or 750 g. canned San Marzano tomatoes)
250 g stale bread, cut into 2-inch pieces
1/4 yellow onion, minced
2 small cloves garlic
5 leaves basil for mixture
3 leaves torn for garnish
salt and pepper to taste
pinch of chili flakes
3 Tbsp.e.v.o. oil for mixture
2 Tbsp e.v.o. for garnishing
water enough to top bread cubes

View the full recipe at sugarlovespices →