Pomodoro Papa

Ingredients for 4 servings:

• 750 g tomatoes
• 10 leaves of fresh basil
• 400 g white bread, stale, preferably from the day before
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 ¼ liters vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Italian tomato soup with white bread

Boil water in a kettle. Cut a cross into the tomatoes and place them in a saucepan. Pour the boiling water over the tomatoes and let them sit for 10-15 seconds. Drain the water and simply peel the skin off the tomatoes. Halve the tomatoes and remove the seeds with a teaspoon. Then chop the tomatoes into pieces. Chop the garlic cloves as finely as possible and fry briefly in 1 tablespoon of olive oil. Reduce the heat to medium, add the chopped tomatoes and tomato paste, and let it thicken for 5-10 minutes, stirring constantly. This should make a really thick tomato sauce. Once it has thickened, pour in the vegetable stock and simmer on low heat for 10 minutes, stirring occasionally. Cut the crust off the bread and cut the bread into bite-sized pieces. Add the white bread to the simmering tomato soup and let it simmer for another 10 minutes. Roughly chop the basil leaves and add to the soup. Drizzle in 1 tablespoon of olive oil and let it steep for another 5 minutes. Serve in soup bowls.