Italian Style Rustic Tomato Stock Recipes

TUSCAN TOMATO SOUP RECIPE (PAPPA AL POMODORO)

Tuscan Tomato Soup Recipe (Pappa al Pomodoro) image

Pappa al Pomodoro - a rustic Tuscan tomato bread soup made with day old bread, tomatoes and herbs.

Provided by Florentina

Categories Soup

Time 45m

Number Of Ingredients 11

Ingredients

1 small onion (-diced)
5 cloves garlic (-minced)
1 clove garlic (-whole)
8-10 San Marzano tomatoes ((canned variety is fine))
1.5 quarts vegetable stock
1 tbsp Rosemary (-chopped)
1 loaf crusty bread
1/4 cup extra virgin olive oil (+ more as needed)
1 pinch Sea salt (( or to taste))
1.5 tsp red pepper flakes
1/3 cup Italian parsley (-roughly chopped)

Steps:

In a medium size heavy bottom pot add a good lug of olive oil.
Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
Crush the tomatoes with your hands and add them to the pot. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes.
Adjust seasonings to taste with sea salt and set aside.

Nutrition Facts : Calories 451 kcal, Carbohydrate 66 g, Protein 12 g, Fat 15 g, SaturatedFat 2 g, Sodium 1962 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

PROSCIUTTO-PARMESAN STOCK

Prosciutto-Parmesan Stock image

Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 15m

Yield About 6 cups of stock

Number Of Ingredients 4

Ingredients

4 ounces sliced prosciutto (or some prosciutto rinds or ends)
3 pieces Parmesan rind
2 crushed garlic cloves
A rosemary sprig

Steps:

Combine some prosciutto rinds or ends (or 4 ounces sliced prosciutto), a few pieces of Parmesan rind, 2 crushed garlic cloves, a rosemary sprig and 6 cups water.
Bring to a boil, simmer, then strain.

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