"Give me something to do with all the tomatoes that are coming out of my garden these days," implores a Williamsville reader. No problem. This soup from the book "Savoring Italy" is a Tuscan favorite.
PAPPA AL POMADORO
1yellow onion, chopped
2tender celery stalks, chopped
4tablespoons extra virgin olive oil
2cloves garlic, minded
2pounds (about 6) fresh tomatoes, peeled, seeded and chopped
4slices day-old country bread, crust removed, torn into small pieces
4basil leaves, torn in small pieces
salt and freshly ground black pepper
In a large saucepan, over low heat, saute the onion and celery in 2 tablespoons of olive oil until until tender, about 7 minutes. Add garlic and saute until fragrant, about 1 minute longer. Add tomatoes and water; bring to a simmer. Cook uncovered, stirring occasionally until the vegetables are soft, about 20 minutes.
Pass contents of saucepan through food mill or puree in food processor. Return to pan. Add bread, basil, salt and pepper. Cook until bread is soft, about 10 minutes. Stir in a little more water if soup gets too thick.
Serve hot or at room temperature, ladled into bowls. Divide the remaining olive oil among the servings, drizzling over the top. Makes 4 servings.
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