Tomato and Bread Soup

Pappa al Pomodoro

Preparation info
  • Makes 6 cups 1.5 l ) ;

    6

    first-course servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is the sopa secca, or dry soup, version of the soup. It is usually served at little more than room temperature. It is comfort food to the max.

Ingredients

  • Four ¾- inch- (2- cm-) thick slices peasant bread
  • cup (

Method

Heat the oven to 225°F (107°C; less than #½ gas mark; less than #¼ British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large