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Tomato & bread soup (Pappa al pomodoro) from Florentine: The True Cuisine of Florence (page 135) by Emiko Davies

  • basil
  • onions
  • stale bread
  • vegetable stock
  • tomato passata

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Notes about this recipe

  • jzanger on September 05, 2018

    I made this with peeled and crushed garden tomatoes, following the recipe almost to a t. The flavor was delicious, but I did end up feeling like there may have been too much bread for the simmered tomatoes. I think several factors could be to blame, such as how much your tomatoes reduce on a medium setting for 20 min, what volume of bread the 350g translates to, etc. I think next time I would only use 2/3 of the bread to begin with, then add more toward the end if necessary. After I added about 1/2 c more vegetable stock the texture smoothed out and was lovely, but I would have preferred a better balance between tomato and bread in the end.

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