Pappa al Pomodoro
Tomoato & Bread Soup

INGREDIENTS:
6 slices firm coarse-textured bread
8 cups meat broth (stock)
2 lb. peeled tomatoes
1 cup extra virgin olive oil
3 garlic cloves
6-8 leaves fresh sage
salt and pepper to taste

PREPARATION:
Heat the oil in a saucepan over moderate heat. Add the garlic and sage leaves and cook until the garlic begins to color.

Add the bread to the oil and brown well on both sides, stirring with a wooden spoon. Season with salt and pepper.

Bring the broth to a boil in a large saucepan.

Put the tomatoes through a food mill and directly into the bread mixture, or finely chop and cook for a few minutes over high heat, stirring. Pour in to the boiling broth. Reduce the heat and simmer, covered, for 40 minutes. Taste and add salt if necessary. Serves six.

Recipe courtesy of Carmen Oppedisano of Bon Appetito in Bainbridge, OH