Pappa al pomodoro made with chopped tomatoes
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
25 min (COOK TIME: 25 min)
x 400g tins of Mutti Polpa Finely Chopped Tomatoes
Two stems of basil chopped finely
(reserve the leaves)
diced white onion
(torn into 1cm pieces)
cubes of bread
(roughly 5 per serve)
Monini Extra Virgin Olive Oil
Share the ingredient list
Pappa al pomodoro made with chopped tomatoes: Method
- In a medium sized saucepan on a medium heat, add a generous glug of oil.
- Add onion, basil stems and fennel seeds. Sauté until the onions are translucent. Then add the garlic and fry for a further minute.
- Add both tins of Mutti Polpa along with 1 1/2 tins of water. Turn down and simmer covered for 15 minutes.
- In the meantime, pan fry the cubes of bread in a little oil until golden. These will give an added dimension to the soup and swell to double the size.
- If you’d like to add a reduced balsamic to this dish, simply put 1/4 cup of balsamic in a small pot and heat on low/medium until it thickens and becomes sticky. If you take it too far you can add a little water to get the right consistency.
- Now it’s time to add your torn bread to the soup. Mix through and cook for a further 3minutes or so until they soften and thicken the soup. Now’s a good time to season.
- Time to plate up! Throw in your golden cubes of bread, dish up and finish with balsamic and those basil leaves. By now the cubes of bread will be slightly softened and absorbed all that soupy goodness.