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:
covered percent of daily need
