Pappa pomodoro

tomato soup

Stefan made this lovely soup for us the other day.

Tomato aromatico

  • 5 gloves garlic
  • some basil stalks and leafs
  • approximately 15 halved cherry tomatoes
  • 1 onion roughly chopped
  • lots of olive oil
  • salt and pepper

Preheat the oven on 180 °. Cook slowly for approximately 1 hour till the oil starts to take on the scent of the tomatoes.

  • 2 slices of good bread in crumbles
  • 1 onion
  • 1 garlic glove
  • 1 tin of pelati
  • fresh basil leaves
  • 1 egg yolk
  • 2 tbs acceto balsamico
  • a glass of white wine

Meanwhile fry an onion and a little garlic, add the bread crumbs, add 1 tin of pelati, some withe wine and some water.
Let it simmer for 10 minutes.  Add the tomato aromatico and chopped fresh basil leaves. And cook for an other 10 minutes.
Season.

Beat 1 egg yolk  and add 2 tbs acceto balsamico.

Serve with a bit of the acceto mixture and a basil leave on top.

http://www.coeurdesel.com/files/r0026538-tm.jpghttp://www.coeurdesel.com/files/r0026539-tm.jpg

We served it with freshly made focaccia.

http://www.coeurdesel.com/files/r0026596-tm.jpg

Comments (0)  Permalink

Comments

add a comment

This blog is gravatar enabled.
Your email adress will never be published.
Comment spam will be deleted!

Name*
E-Mail
For Spammers Only
URL
Comment*
Notify me via E-Mail when new comments are made to this entry
Remember me (needs cookies)