Tuesday, March 2

Pappa Al Pomodoro

This recipe makes your kitchen smell incredible! This is a Tuscan style soup which is so thick you can almost eat it with a fork. This can also be used in place of stuffing or as a side dish and is very healthy and high in fiber.

2 lbs. ripe red tomatoes, preferably on the vine, chopped

1 1/4 c. chicken or vegetable stock

1 packet of Splenda or 1 teaspoon of sugar or sweetener of choice

1/3 C. extra virgin olive oil

4 sprigs of oregano

4 sprigs of basil

4 slices of whole wheat bread

2 teaspoons of granulated garlic

sea salt and freshly ground black pepper to taste

freshly grated Parmesan cheese

*serves four



I wish I could say that I grew these, but they're the next best thing. I wait till tomatoes on the vine are on sale.

This is also the next best thing to growing your own herbs and the PS brand is less expensive than most.


Looks and smells like Summer, even though it's not even Spring yet.


Put the tomatoes, stock, Splenda, and 2 tablespoons of the oil in a sauce pan.


Add the leaves (roughly chopped) from the oregano and most of the basil, saving some for a garnish if you wish. Add salt and pepper to taste, then heat to boiling. Reduce heat to low, cover and simmer gently for 30 minutes.

Toast bread on a stove top grill (or just use a toaster) till deep brown. Transfer to a bowl and tear into small pieces. Sprinkle with granulated garlic and the rest of the oil.

Mash with a fork or a potato masher.
After 30 minutes the soup will look like this......
add the bread to the soup and stir over low heat for about 5 minutes till the bread has been evenly incorporated and the soup has thickened.
Serve hot, topped with a little (or a lot) of freshly grated Parmesan cheese and the reserved basil leaves.
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