Pappa al Pomodoro

Soup that’s made from tomatoes, basil and… french bread? Count me in! I proceeded to make this on a chilly summer evening and be utterly satisfied. It’s only cooked for about 15 minutes in total, so all of the flavors – garlic, tomato, basil, pecorino, red chili flakes – sing their own notes to great combined effect. It’s kind of like eating a bowlful of pizza, except in an appetizing way. Comfort food at it’s finest. Serve this nice and hot, with a drizzle of olive oil and a small sprinkle of cheese, and prepare to be happy.

Pappa al Pomodoro

Serves 3 as a main.

• 2 TBS olive oil, plus more for drizzling
• 5 large garlic cloves, sliced
• 28-oz. can crushed San Marzano tomatoes
• 1 c. water or chicken stock
• 1/2 standard-sized baguette, torn into pieces (about 4-5 c. of bread pieces)
• 1/2 c. chopped fresh basil
• 1/8 tsp red pepper flakes
• 1/2 c. pecorino romano or parmesan cheese

Heat olive oil in a large pot.  Add garlic and cook for 2-3 minutes, until softened.  Add the tomatoes and the water/stock to the pot and bring to a boil, then reduce the heat and let simmer for 5 minutes.  Add the bread pieces, and cook, stirring, for 5-8 minutes, until bread is very soft.  Remove from heat, and stir in basil, red pepper flkaes, and cheese.  Serve hot with a drizzle of oil and extra grated cheese.