Friday, July 29, 2011

Pappa di Pomodoro

There are so many delicious ways to combine tomatoes and bread; and Pappa di Pomodoro, or Tuscan tomato soup, is one of them. This soup is so easy to make and it's a great way to use tasty summer tomatoes and stale bread. A hearty wheat bread, like Mark Stambler's pagnol loaves, do best in this recipe. Avoid any bread that's too soft or spongy. If you don't have any stale bread, coarsely chop up fresh bread into cubes and toast in a 350 degree oven for 10 minutes.

2-3 cloves garlic, finely chopped
1/4 c extra virgin olive oil
4 C chopped red tomatoes
4 T chopped fresh basil
3-4 C vegetable or chicken stock
3-4 C cubed stales bread
2-4 T grated parmesan cheese
salt and pepper to taste

1. Heat the oil in a soup pot and saute the garlic until golden and aromatic, being careful not to burn the garlic.

2. Add the tomatoes and basil and cook for 10 minutes over medium heat.

3. Add the bread. Bring to boil. Turn down the heat and simmer covered for 30-40 minutes.

4. Stir in the parmesan cheese. Season with salt and pepper. Ladle into bowls and drizzle with a little bit of olive oil before serving.

Today's bounty included the following:

From Underwood Family Farms: Bi-color corn, green bell peppers, purple bell peppers, Hungarian bell peppers, bok choy, mizuna, yellow seedless watermelon, cucumbers, and summer squash.

From Sage Mountain Farm: Asian heirloom radishes, purple scallions, organic garlic, yellow carrots, arugula, broccoli florets, and zucchini.

From Sweet Tree Farms: nectarines, peaches, and heirloom tomatoes.

Also, goat cheese from Drake Family Farms and arugula and mustard microgreens from Silver Lake Farms.



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