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TUSCAN TOMATO SOUP

"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

4cups water

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.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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