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Pomodori Soup
The taste of Italy
PREPARATION
1. Heat the olive oil in a pan. Cut carrot, onion, leek and pomodori into pieces and add them together with the garlic. Add the chopped tomatoes and stock and let the soup simmer for 60 minutes.
2. Blend the mixture (not too fine) and serve immediately. Garnish with a few basil leaves.
INGREDIENTS
(serves 4)
2 tbsp olive oil
1 onion
1 carrot
1 leek
1 garlic clove, crushed
250 g pomodori tomatoes
100 g canned chopped tomatoes
500 ml chicken stock
1 sprig basil
Types of tomatoes
Round tomato: fresh and juicy, not very sweet
Vine tomato: ripened on the vine, therefore sweeter
Beefsteak tomato: large and firm, ideal for stuffing
Cherry tomato: small, sweet, perfect as a snack or garnish
Pomodori: also known as plum or Roma tomatoes, very aromatic and ideal for preserving