Tomatoes are one of my most loved fruits, yes a fruit, not a vegetable according to botanists. Either way a fruit or veggie I'll take them, any way they are served I love them. They are loaded with lycopene a powerful antioxidant, a decent amount of vitamin C and Potassium, Folate and Vitamin K, all so very good for you.
My favorite tomatoes are Campari, they are smaller than a regular tomato but larger than a cherry tomato and they taste like a Summer tomato all year long. Plums are my second favorite, they are very meaty and not too juicy so great in sandwiches.
Today I made tasty and hearty Pappa al Pomodoro soup with regular slicing tomatoes. This soup is thick and full of flavor, and you won't be hungry after eating it because it is so thick. It is a simple food, most ingredients you will have in your pantry. Considered peasant food back in the day, it is has now earned culinary kudos from renowned chefs all over the world.
These are the ingredients I used in my Pappa al Pomodoro soup. Olive Oil, garlic, onion, fresh tomatoes, I also used a can of petite diced tomatoes for more color, winter tomatoes are not as brightly colored as summer tomatoes. You could certainly use all canned if you like. I thought I would try it with fresh ones. Now, back to the ingredients, crushed red pepper, fennel seed, salt and pepper, fresh basil, tomato paste (in tube) its easier than wasting a 6 oz. can, and garlic paste in the tube for more added flavor. The tubes are great, worth investing in them to have on hand when you only need a teaspoon or tablespoon of paste or garlic, and last, one small loaf of Italian/French bread, a crusty bread a day or two old, even better.
I would do this over the sink, it can get messy,
Chop them up.
A little crushed red pepper for some heat and crushed fennel for flavor, love the smell of fennel. I used a mortar and pestle to crush the seeds.
Yes, I used a can! You can use all canned tomatoes if you like. Garlic and onion cooking up, they smell amazing together!
WOW, coming together nicely!
A little olive oil on the baking sheet.
Toss in the cubed bread, sprinkle with salt and pepper and toss.
Bake at 350 degrees until golden brown, when cooled, toss with a little parmesan cheese.
Piping hot! It's so good topped with more cheese, the homemade croutons and fresh basil. Delizioso!
Ohhhhhh baby, looky here! And that fresh basil, what can I say, I could lay in a room full of that fragrance.
Cubed loaf of bread, reserve a little to make croutons for the top of your soup.
The bread is added and mashed with a potato masher, it helps to cook it down.
My reserved bread for croutons.
Pappa al Pomodoro Soup
Ingredients
3 tablespoons olive oil
1 small sweet onion, diced small
1 tablespoon garlic, minced
1 teaspoon of Amore Garlic Paste in tube
1/4 teaspoon dry crushed red pepper (more if you like heat)
1 teaspoon fennel seeds. crushed
4 large tomatoes, peeled, seeded and chopped (or you can use 3- 14.5 oz. cans petite diced tomatoes with juice)
1 14.5 oz. canned regular Petite diced tomatoes with juice
1 1/2 tablespoons of Amore Tomato Paste in tube (or use canned)
2 tablespoons sugar (more if you like it sweeter, taste first)
Salt and pepper, to taste
4 1/2 cups of water
6 large basil leaves, sliced
1 loaf of crusty Italian/French bread, cubed (big enough for 6 -7 cups of bread cubes, reserve 1 cup for croutons)
Parmesan cheese and more fresh sliced basil for serving
Directions
Heat oil in a large Dutch oven over medium heat. Add the onion and cook until just transparent. Add the garlic, garlic paste, crushed red pepper and fennel seed. Cook, stirring for 1-2 minutes until all is fragrant, but be careful not to burn the garlic.
Add all the tomatoes, tomato paste, sugar, salt and pepper. Let tomatoes cook down, about
10 -15 minutes. Taste and adjust your seasonings to your liking.
Stir in the bread cubes, don't forget to reserve about 1 cup for your croutons. Add the 4 1/2 cups of water and the basil. Bring the pot to a simmer, stir and mash the bread with a potato masher until the soup is really thick. Add more salt, pepper and basil if you like.
Serve piping hot topped with parmesan cheese, your croutons and fresh sliced basil. Enjoy!
Note: If using all canned tomatoes just use the 3-14.5 oz. cans of petite diced tomatoes, do not add the other one for use with fresh tomatoes. So a total of 3 cans only.
0 comments:
Post a Comment