Best Tomato Bread Pane Al Pomodoro Recipes

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PAPPA AL POMODORO



Pappa Al Pomodoro image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1/2 cup good olive oil
2 cups chopped yellow onion (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 teaspoons minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) cans good Italian plum tomatoes
4 cups chicken stock, preferably homemade
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
3 cups (1-inch) diced ciabatta cubes
2 ounces thickly sliced pancetta, chopped
24 to 30 whole fresh basil leaves
3 tablespoons good olive oil, plus more for serving
Salt and pepper

Steps:

  • Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Bread and Tomato Soup (Pappa al Pomodoro) image

Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound stale country bread
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can, with juice
1 tablespoon tomato paste
Pinch of sugar
Pinch of sugar
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper
4 cups water
2 to 3 tablespoons slivered fresh basil

Steps:

  • If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
  • Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
  • Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

PAPPA AL POMODORO (TOMATO BREAD SOUP)



Pappa al Pomodoro (Tomato Bread Soup) image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

9 ounces Tuscan bread (preferably a day or two old)
1 quart water (to soak bread)
3 1/2 ounces olive oil, plus extra for drizzling
17 1/2 ounces very ripe large tomatoes, cubed
1 carrot, finely minced
1 large white onion, finely minced
1 celery stalk, minced finely
1/4 cup parsley, chopped
20 fresh basil leaves, chiffonade
1 cup warm water (for cooking)

Steps:

  • Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.
  • Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.

TOMATO BREAD (PANE AL POMODORO)



Tomato Bread (Pane Al Pomodoro) image

Make and share this Tomato Bread (Pane Al Pomodoro) recipe from Food.com.

Provided by khah3765

Categories     Yeast Breads

Time 4h40m

Yield 1 round loaf, 16 serving(s)

Number Of Ingredients 10

1 garlic clove, minced
2 tablespoons finely chopped onions
1 tablespoon olive oil (or oil from the sun-dried tomatoes)
2 1/2 teaspoons active dry yeast (18 g)
1/4 cup warm water
1 cup water, room temp
1/2 cup coarsely chopped sun-dried tomato packed in oil
3 3/4 cups unbleached all-purpose flour (500 g)
2 teaspoons salt (10 g)
1 egg white, beaten

Steps:

  • Lightly sauté the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
  • Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
  • Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
  • Knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
  • Punch the dough down on a floured surface and knead briefly.
  • Shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
  • Preheat oven to 425°F.
  • Make 3 parallel slashes on the top of the loaf and brush with egg white.
  • Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
  • Turn heat down to 375°F and bake 25 to 30 minutes more.
  • Cool completely on a rack.

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