Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pappa Al Pomodoro

1 lb Plum tomatoes, diced

28 oz Can Italian tomatoes,-undrained & chopped

1 1/2 lb Stale Italian bread, cubed

5 ea Garlic cloves

1 md Leek, white part only,-washed well, chopped

1 md Onion, finely chopped

1 pn Red pepper flakes

3 1/2 c Vegetable stock

8 ea Basil leaves

2/3 c Olive oil

Salt & pepper, to taste Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking. Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper.

Serve lukewarm or reheat. "Health" Magazine September, 1993

From: Linda Davis

Continue to:

• prev: Papaya and Vegetable Salsa
• Index
• next: Parchment Wrapped Chicken

Related Recipes:

• Saganaki (Fried Cheese)
• Saltimboca Alla Romana
• Vlf Hummus
• Winter Squash & Apple Soup
• Unstuffed Mushroom Dip
• Tostada Dip