Name: Pappa al pomodoro
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1/4 cup extra virgin olive oil; 1 red onion, finely sliced; 4 clove garlic, finely chopped; 1 large dried red chilli; 1 kilogram ripe red tomatoes, roughly chopped; 1 litre vegetable stock; 1/2 bunch basil leaves; 3 cup day-old sourdough bread, roughly chopped or torn (about 1/2 loaf); Parmesan crisps; 2 cup grated parmesan

Pappa al pomodoro

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Skip to Recipe

Ingredients

1/4 cup extra virgin olive oil

1 red onion, finely sliced

4 clove garlic, finely chopped

1 large dried red chilli

1 kilogram ripe red tomatoes, roughly chopped

1 litre vegetable stock

1/2 bunch basil leaves

3 cup day-old sourdough bread, roughly chopped or torn (about 1/2 loaf)

Parmesan crisps

2 cup grated parmesan

Method

1.In a large saucepan, heat oil on low. Cook onion 3-4 minutes, until tender.

2.Add garlic and chilli. Cook, stirring, 1 minute. Stir in tomatoes; cook gently 3-4 minutes, stirring. Season to taste. Pour in stock; simmer 30 minutes.

3.To make parmesan crisps, heat oven to hot, 200°C. Line an oven tray with baking paper. Spoon parmesan onto paper to form 4 even rounds. Bake 5-8 minutes, until melted and starting to bubble and brown slightly around edges. Remove and cool completely, until crisp.

4.Just before serving soup, add basil and bread, but don’t stir. Turn off heat.

5.Ladle soup into bowls; serve with broken parmesan crisps.

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