Pappa al Pomodoro
Prep: 15 minutes Cook: 20 minutes
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 pounds tomatoes, chopped
- 2 cups water
- 1/4 tsp sea salt
- 1/2 tsp crushed red pepper (optional)
- 6 cups rustic bread, coarsely chopped
- 1 cup packed basil, coarsely chopped
- 1 tsp freshly ground pepper
Place the onion in a large non-stick pot and saute over medium high heat until lightly browned. Add the garlic, tomatoes, water, salt and optional red pepper. Bring to a boil, reduce heat, cover and simmer until tomatoes are soft, stirring occasionally to smash the tomatoes. Add the bread and continue to simmer until the bread has absorbed the liquid. Remove from heat and stir in the basil and pepper.
Hint: You can make this soup in about 10 minutes using a can of crushed tomatoes instead of making your own tomato base. Use one 28-ounce can crushed tomatoes and only 1 cup of water. Use a hearty fat-free whole wheat bread in this recipe for best results.