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Sicilian Pappa al Pomodoro Print Email


1 3/4 LBS (28 oz) ripe tomatoes, fresh or canned
4-6 fresh basil leaves
1/2 cup of extra virgin olive oil
1 clove garlic, bruised
Sea salt, black pepper & crushed red pepper
1/2 - 1 loaf leftover Italian bread (about 8 oz)
meat or veggie stock
 
Peel the tomatoes, then chop them finely, reducing to a pulp. Add the basil.  Sauté the garlic in a deep frying pan with oil. When the garlic is browned, add the tomatoes, salt and pepper to taste, and simmer, stirring constantly.

Cut the bread into cubes and allow to dry. If the bread is fresh; cube and toast lightly in the oven. Add bread cubes to tomatoes (consider starting with a half loaf, and adjust), then add enough stock to cover. Simmer and stir; adjust seasonings with sea salt, crushed red pepper and black pepper; and serve hot in earthenware bowls.

If desired, poach an egg in the hot soup right in the serving bowl. Serves 6-8
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