Pomodori Al Forno Recipes

PAPPA AL POMODORO

Pappa al Pomodoro image

Provided by Giada De Laurentiis

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
4 ounces pancetta, diced
1 small red onion, halved
1 carrot, halved
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt
Two 14-ounce cans finely chopped or crushed tomatoes, such as Mutti
2 cups low-sodium chicken broth or vegetable broth, plus up to 1 cup more
4 cups stale bread cubes (1-inch cubes)
2 sprigs basil
One 2-inch piece Parmesan rind
1 cup freshly grated Parmesan
1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil

Steps:

Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta, and cook until the pancetta is brown and crispy, about 4 minutes. Remove to a paper-towel-lined plate to drain.
Add the red onion, carrot, garlic and red pepper flakes to the pot. Reduce the heat to medium and cook, stirring often, until fragrant, 1 minute. Add the salt, canned tomatoes, chicken broth and bread cubes; stir to combine. Nestle in the basil sprigs and Parmesan rind. Bring to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the pancetta.
Cook for 25 minutes, stirring often to break apart the bread and prevent the Parmesan rind from sticking to the bottom of the pan. If the soup gets too thick, add extra broth as needed; the finished soup should be silky and thickened. Stir in the grated Parmesan.
To serve, ladle the soup into bowls and top with a sprinkling of Parmesan, a drizzle of olive oil, and chopped basil.

BRUSCHETTA AL POMODORO

Bruschetta al Pomodoro image

A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.

Provided by Ada

Categories Appetizers and Snacks Bruschetta Recipes

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread

Steps:

Preheat the broiler.
In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 23 g, Fat 1.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 244.9 mg, Sugar 2.1 g

PATATE E POMODORI AL FORNO

Patate E Pomodori Al Forno image

Make and share this Patate E Pomodori Al Forno recipe from Food.com.

Provided by kymgerberich

Categories Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 large onions, thinly sliced
2 lbs potatoes, peeled and thinly sliced
1 lb tomatoes (fresh or 1 lb canned sliced with their juice)
6 tablespoons olive oil
1 cup parmesan cheese, freshly grated or 1 cup sharp cheddar cheese
salt and pepper
5 basil leaves
1/4 cup water

Steps:

Preheat the oven to 350 degrees. Brush a large baking dish generously with oil.
Arrange a layer of onions in the dish, followed by layers of potatoes and tomatoes. Pour on a little of the oil, and sprinkle with the cheese. Season with salt and pepper.
Repeat until the vegetables are used up, ending with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into pieces, and add them here and there among the vegetables. Sprinkle the top with cheese, and a little oil.
Pour on the water. Bake for 1 hour, or until tender.
If the top begins to brown too much cover with foil or a flat baking tray.
Serve hot.

Nutrition Facts : Calories 342.9, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 269.8, Carbohydrate 35.2, Fiber 5, Sugar 5.5, Protein 10.7

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