Papa Col Pomodoro


6 Fresh Roma Tomatoes

6 Canned Imported Roma Tomatoes

2 lg cloves thinly sliced

1 to 2 pequin peppers

Tuscan Bread – crusts cut off, then torn into chunks

Fresh Basil

1 tbsp Extra Virgin Olive Oil

Shaved Parmesan Cheese

1 tsp Sea Salt

Cracked Black Pepper

1 cup water as needed to adjust consistency



2 hours before preparation of soup, cut crusts off Tuscan bread, tear bread into chunks and allow to sit out uncovered for about 2 hours.

In saucepan over medium heat, add extra virgin olive oil, sear garlic & fresh tomatoes. Add hot red pepper broken up (1 to 2 peppers depending on how spicy your taste), sea salt and canned tomatoes. Reduce down to chunky tomato sauce. As it thickens, add hot filtered water 1 cup at a time until it reaches the soup consistency you desire.

Serve in bowl, add bread pieces, fresh torn basil, top with extra virgin olive oil, sea salt & cracked pepper to taste and shaved parmesan.