Pappa al Pomodoro (Tomato, Basil And Bread Soup). Some Robin Adams.

People are so crazy.

I’m mostly not crazy, but I sometimes feel crazy.

Like right about now when there is SO MUCH STUFF coming out of the vegetable garden.

I’ve already canned about 10 pounds of green beans. There is about 25 pounds of tomatoes in the freezer waiting to be made into salsa and marinara. I’ve got to figure out how to cornichon the cornichons.

Last night I made about 10 pints of Broccoli Cheddar Soup to tame the broccoli that was invading the counters (It was Soooo good. Recipe soon.)

And I also made this Pappa al Pomodoro. Even with all of those tomatoes in the freezer, my kitchen is overrun with more of the guys waiting to be used up.

This Tomato, Basil (oh yeah, I have enough basil to supply an Italian restaurant for a year) and Bread Soup is different than your typical summertime soup. It is simple and bursting with flavor. It was so good that I had it for breakfast today, too.

Pappa al Pomodoro

Ingredients:

1.5kg tomatoes
1 small onion, finely chopped
3 garlic cloves, sliced
4 tablespoons olive oil
1 very thick slice of rustic Italian bread
400ml water
Basil, small bunch, torn
Parmesan, shaved or grated, to serve

Directions:

1. Peel the tomatoes, if you like, then chop.

2. Heat olive oil in saucepan and cook onion and garlic until softened but not colored.

3. Add tomatoes and water to pan. Season with salt and pepper and gently simmer for 30 minutes.

4. Tear up the bread and basil, stir in and serve scattered with Parmesan.

Serves 4

Recipe from Olive Magazine