Pappa al Pomodoro

If you haven't had a chance to attend one of our cooking classes yet, you may not know that in addition to being a great chef, Rachel is also quite the dynamic teacher. Check her out at our most recent class, Italian Al Fresco, preparing this delicious tomato soup. Rachel first had it in a small restaurant beneath a little hotel in Sienna, and it blew her mind! It is intensely flavored, yet so incredibly simple; and a great way to use all your garden-grown tomatoes and basil.


Serves 8

About 1 1/2 pounds ripe cherry tomatoes
4 cloves garlic, finely sliced
A large bunches of basil, picked and stems finely chopped - separated
Sea salt & freshly ground pepper
38 oz good quality plum tomatoes
About 1 pounds good quality stale bread
The best extra virgin olive oil you can find (we’re using Ojai Olive Oil)
8 eggs

1. Prick the cherry tomatoes and toss them with two of the sliced clove of garlic and a quarter of the basil leaves. Drizzle with EVOO, sprinkle with salt and pepper, put them in a roasting pan, and cook at 3500F for about 15-20 minutes.

2. Heat a couple table spoons of oil in a pot, and add the remaining garlic and the basil stems. Stir gently and fry for a moment until softened. Add the canned tomatoes, then fill the cans with water and add that. Break the tomatoes up with a spoon, bring to a boil, and simmer for 15 minutes.

3. Tear the bread up into thumb sized pieces, and add them to the pan. Mix well and season to taste. Tear the basil leaves and let the soup sit over low heat for about 10-15 minutes. By this time, the roasted tomatoes will be done. Pour the tomatoes and all the juice from the pan into the soup. Add about 6 tablespoons of olive oil, and stir.

4. In another skillet, heat a little more olive oil over medium heat. Add the eggs, cooking 3 or 4 at a time, until they are just over easy – the whites will be set, and the yolk should be runny. Cook the rest of the eggs while you plate the soup. Place an egg in each bowl, and ladle a bit of soup on top. Garnish with basil and another drizzle of olive oil. Repeat with the remaining eggs, and serve.