Best Italian Style Rustic Tomato Stock Recipes

TUSCAN TOMATO SOUP RECIPE (PAPPA AL POMODORO)

Tuscan Tomato Soup Recipe (Pappa al Pomodoro) image

Pappa al Pomodoro - a rustic Tuscan tomato bread soup made with day old bread, tomatoes and herbs.

Provided by Florentina

Categories Soup

Time 45m

Number Of Ingredients 11

Ingredients

1 small onion (-diced)
5 cloves garlic (-minced)
1 clove garlic (-whole)
8-10 San Marzano tomatoes ((canned variety is fine))
1.5 quarts vegetable stock
1 tbsp Rosemary (-chopped)
1 loaf crusty bread
1/4 cup extra virgin olive oil (+ more as needed)
1 pinch Sea salt (( or to taste))
1.5 tsp red pepper flakes
1/3 cup Italian parsley (-roughly chopped)

Steps:

In a medium size heavy bottom pot add a good lug of olive oil.
Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
Crush the tomatoes with your hands and add them to the pot. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes.
Adjust seasonings to taste with sea salt and set aside.

Nutrition Facts : Calories 451 kcal, Carbohydrate 66 g, Protein 12 g, Fat 15 g, SaturatedFat 2 g, Sodium 1962 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

RUSTIC MARINARA SAUCE

Rustic Marinara Sauce image

I've been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!

Provided by NMP

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 1h30m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup olive oil
2 white onions, diced
8 cloves garlic, minced
1 (28 ounce) can petite diced tomatoes
1 (28 ounce) can diced tomatoes
1 cup dry white wine
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
3 bay leaves
1 cup freshly grated Pecorino-Romano cheese, divided
¾ cup chopped fresh basil
½ cup chopped fresh parsley

Steps:

Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 21.4 g, Fat 18.4 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 835.8 mg, Sugar 12.4 g