SOUP - PAPPA AL POMODORO

By akselden

Refrigerate overnight

Ingredients

• 56 oz. canned peeled tomatoes
• 2 C. small cubes ciabatta bread
• 2 T. minced garlic
• 1 T. minced onion
• 1/8 C. slivered basil
• 1/2 C. olive oil
• 1 sprig rosemary
• Salt and pepper to taste
• 2/3 C. shaved ricotta salata (dried ricotta cheese)
• Whole basil leaves for garnish

Preparation

Step 1

1. Run tomatoes through food mill. In large bowl combine tomatoes, bread, garlic, onion and basil. Cover and refrigerate overnight.

2. Pour mixture into Dutch oven; simmer covered 30 minutes, stirring occasionally.

3. Heat oil in small skillet over medium heat. Add rosemary and simmer 3-4 minutes. Discard rosemary; add infused oil to soup. Mix well and season with salt and pepper. Spoon into bowls and garnish with ricotta salata and basil leaves.