Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4305/
Italian Pomodoro Soup
Yield: Makes 6-8 servings
Ingredients
| 3 | lbs. | tomatoes | |
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| 8-10 | ounces | Italian bread, stale or lightly toasted | |
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| 1/2 | cup | olive oil | |
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| 2 | large cloves garlic, chopped | ||
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| 2 | teaspoons | chopped fresh sage leaves | |
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| 6 | cups | beef stock | |
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| Several sprigs of fresh thyme | |||
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| Salt to taste | |||
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| Pepper to taste | |||
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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.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4305/
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