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Selland Family Pappa al Pomodoro

Made with our Calivirgin Extra Virgin Olive Oil

Servings: 12   |   Prep Time: 20 min   |   Total Time: 45 min

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  • 1 cup Calivirgin Premium Extra Virgin Olive Oil
  • 2 yellow onions, julienne
  • ¼ cup garlic cloves, crushed
  • ½ teaspoon chili flakes
  • ½ teaspoon fennel seed
  • 1 ounce basil leaves
  • 5 over ripened tomatoes, quartered
  • 2 tablespoons kosher salt
  • 2 cups chicken stock
  • 1 cup sourdough baguette, cut into 1 inch cubes
  1. In a large pot, sweat onions, garlic, chili flakes, fennel seed and basil leaves in the olive oil over medium-low heat until soft and translucent.
  2. Add tomatoes, salt and stock and bring to a simmer.
  3. Add bread and cook for another 20 minutes.
  4. Garnish with saba or Calivinegar Barrel-Aged Balsamic and basil.

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RECIPE NOTES

Recipe by Randall Selland of Selland's Family Restaurants | Ella • The Kitchen • Selland's Market

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