Pappa al Pomodoro

Ingredients for Pappa al Pomodoro

• 900g tomatoes, cored, quartered

• 2 garlic cloves, smashed

• 1/2 teaspoons fennel seeds

• 6 tablespoons olive oil, divided, plus more

• Kosher salt

• Freshly ground black pepper

• 4 sprigs basil

• 1/4 loaf country-style bread, crust removed, torn into 2" pieces (about 350ml ), divided

How to make Pappa al Pomodoro

Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.

Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.

Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 950ml water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.

Meanwhile, tear remaining 120ml bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.

Serve soup topped with toasted bread and drizzled with more oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.