John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4305/
Italian Pomodoro Soup
Yield: Makes 6-8 servings
Ingredients
| 3 |
lbs. |
tomatoes
|
|
|
| 8-10 |
ounces |
Italian bread, stale or lightly toasted
|
|
|
| 1/2 |
cup |
olive oil
|
|
|
| 2 |
|
large cloves garlic, chopped
|
|
|
| 2 |
teaspoons |
chopped fresh sage leaves
|
|
|
| 6 |
cups |
beef stock
|
|
|
|
|
Several sprigs of fresh thyme
|
|
|
|
|
Salt to taste
|
|
|
|
|
Pepper to taste
|
|
|
Directions:
Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.
Cut bread into 1/2-inch thick slices. Toast in a preheated 400-degree oven for 3-4 minutes.
Heat olive oil in soup pot over low-moderate heat. Add garlic and sage; cook briefly. Add bread; cook, stirring gently, 2-3 minutes. Add tomatoes; cook 4-5 minutes to soften. Add stock and thyme. Bring to a simmer; cook 30 minutes or until bread has absorbed much liquid. Remove thyme; season with salt and pepper.
Please note that some ingredients and brands may not be available in every store.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4305/