Recipe: Carlucci Italian Restaurant Pappa col Pomodoro (tomato soup using bread)

PAPPA COL POMODORO
(tomato soup using bread)
Source: Vince Tyler of Carlucci in Rosemont (Chicago), IL

1 tablespoon olive oil
1 1/2 tablespoons pureed garlic
1 tablespoon chopped fresh sage
4 cups chicken stock
1 1/2 pounds red ripe tomatoes
1 pinch salt
1 pinch ground black pepper
9 ounces stale coarse bread, cut in 1/2-inch cubes

Heat olive oil in saucepan. Add garlic and sage, saute lightly.

Add chicken stock and tomatoes. (If using fresh tomatoes, be sure to peel, seed, and dice before adding.) Bring to a boil, lower heat. Add salt, pepper, and bread. Simmer until thick.

Serve hot or chilled. Suggested Wine: Young Chianti Classico

Makes 4 servings
From: Csally/wv