Pappa al Pomodoro

If you have around 1 hour to spend in the kitchen, Pappan al Pomodoro might be a great dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 4. One portion of this dish contains roughly 3g of protein, 22g of fat, and a total of 259 calories. For $1.1 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up tomatoes, black pepper, garlic cloves, and a few other things to make it today. A few people made this recipe, and 55 would say it hit the spot. It is brought to you by Epicurious. It is an affordable recipe for fans of Mediterranean food. It works well as a side dish. With a spoonacular score of 74%, this dish is good. If you like this recipe, take a look at these similar recipes: Pappan Al Pomodoro, Pappan Al Pomodoro, and Pappan Al Pomodoro.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 60 minutes

 

Ingredients:

4 sprigs basil

Freshly ground black pepper

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

1/2 teaspoon fennel seeds

2 garlic cloves, smashed

Kosher salt

6 tablespoons olive oil, divided, plus more

2 pounds tomatoes, cored, quartered

Equipment:

oven

baking pan

sauce pan

baking sheet

Cooking instruction summary:

Preparation 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, 3035 minutes. Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups 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, 810 minutes; season with salt and pepper. Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 58 minutes. Serve soup topped with toasted bread and drizzled with more oil. calories 298 fat 22 g fiber 4 g Nutritional analysis provided by Bon Apptit

 

Step by step:


1. Preheat oven to 45

2. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.

3. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 3035 minutes.

4. Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups 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, 810 minutes; season with salt and pepper.

5. Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 58 minutes.

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

7. calories 298 fat 22 g fiber 4 g

8. Nutritional analysis provided by Bon Apptit


Nutrition Information:

Quickview
492k Calories
12g Protein
24g Total Fat
57g Carbs
37% Health Score
Limit These
Calories
492k
25%

Fat
24g
38%

  Saturated Fat
3g
23%

Carbohydrates
57g
19%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
669mg
29%

Get Enough Of These
Protein
12g
24%

Vitamin C
127mg
154%

Vitamin A
4329IU
87%

Manganese
1mg
73%

Vitamin K
46µg
45%

Vitamin E
5mg
37%

Vitamin B3
7mg
37%

Selenium
25µg
37%

Vitamin B1
0.55mg
36%

Folate
145µg
36%

Fiber
8g
33%

Vitamin B6
0.52mg
26%

Potassium
872mg
25%

Iron
4mg
24%

Phosphorus
214mg
21%

Vitamin B2
0.35mg
21%

Magnesium
77mg
19%

Calcium
159mg
16%

Copper
0.3mg
15%

Vitamin B5
1mg
12%

Zinc
1mg
11%

covered percent of daily need
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