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1 onion 1 celery stick 1 carrot 1 garlic clove 4 tablespoons extra-virgin olive oil 1-1/2 lb (600 gr) very ripe “roma” tomatoes 1/2 lb (200 gr) stale bread, diced 1 bunch fresh basil leaves 3-4 sage leaves (optional)
Finely chop together the onion, celery, carrots, and garlic. Put the olive oil in
a saucepan and turn heat to medium. Add the chopped vegetable and sauté until the
onion is soft and translucent.
Peel the tomatoes and remove seed. Place the tomatoes in a bowl.
Strain the juices back with the tomatoes through a fine sieve. Avoid the seed.
Add the tomatoes to the pan. Add salt and pepper. Cook for about 20 minutes.
Add the bread and about 2 cups of water.
Break the basil (and optional sage) in large pieces and stir into the soup. Cook
for about 5 more minutes or until the soup is consistent and not watery.
Arrange the soup in single serving dishes and top with a little extra-virgin olive
oil and some basil leaves. Serve warm or cold.
The “Pappa al Pomodoro” or Tuscan Tomato Soup is a dish of the peasant tradition.
It is derived probably from the “Pancotto” or Bread Soup, a very poor dish intended
to nourish utilizing the leftovers of stale bread. The present “Pappa” is enriched
with tomatoes, garlic and fresh basil. The combination of tastes is amazing, and
it is perfect to be served lukewarm or cold, especially in summer. And please do
not add cheese ...