Pappa al Pomodoro (Florentine Tomate Soup)
In my family it's a traditional dish and the mother of my granmother told us the original recipe.
•500 g (about 2 cups) peeled tomatoes, chopped
•250 g (about 1/2 lb) stale bread (preferably Tuscan bread, without salt), cut into smallish pieces
•carrot, red onion, celery chopped
•basil and thyme
•2 tablespoons extra virgin olive oil
•salt and pepper
1.Lighet fried carrot, red onion with extra virgin olive oli. In 10 minutes add peeled tomatoes, chopped and 1 glass of water
2.Finally add bread and leave cook for 30 minutes.
It seems like everyone is making this now. I saw it on David Rocco’s Dolce Vita, Anne Burrell's Secrets of a Restaurant Chef, and then I see them serving it at the White House.
By the way, the main difference between Rocco's and Burrell's soups was that she removed the crusts from the bread. I think in the peasant tradition, you would not remove the crusts, and I kinda prefer it that way.