I first posted this recipe for tomato and bread soup (pappa al pomodoro) several years ago, but since publishing it, I’ve learned two things about the soup that inspired its creation: Both details surprised me, and while I have never successfully made the soup with canned tomatoes, I now only use water. If this sounds suspicious or if you can’t help but think stock could only make this soup taste better, let’s review: remember that French onion soup we made last winter? Or that delectable fresh tomato-red pepper pasta sauce we made last summer? Each of these recipes calls for water exclusively. Here, slow-roasting the tomatoes, onions, carrots and garlic concentrates all of the flavors, making any liquid but water unnecessary. Furthermore, water doesn’t muddy the pure tomato flavor. As with the onion soup, you need to plan ahead — the onions roast for almost three hours — but the work is mostly hands off. I know it’s hard this time of year not to eat tomatoes any other way but raw, with a sprinkling of salt and a drizzle of olive oil, but if you’re lucky enough to have a glut, this one’s for you.
Of course: peasant bread on the side. 5 from 4 reviews Notes: Plan ahead: the vegetables roast for three hours. Once they are done, however, the soup comes together in no time. Feel free to use whatever vegetables you have on hand — a few leeks, celery, peppers, etc. would all make nice additions.
