Tomato Soup Update
Hello everyone! I’m planning to make Pappa al Pomodoro (a tomato soup thickened with bread) this Friday. I usually use fresh tomatoes, but my brother mentioned that since they’re out of season, they might taste bland. Instead, I’m considering roasting whole canned tomatoes. Do you think that would work? I’m just a bit nervous about trying this for the first time. Any tips or advice would be greatly appreciated—thank you!
Hi! Roasting canned tomatoes is actually a great idea, especially if fresh ones aren’t at their best right now. Canned tomatoes can still pack a lot of flavor, especially when roasted. Just drain them a bit before roasting so they don’t get too watery, and you can toss them with some olive oil, salt, and any herbs you like for extra flavor. Roasting will help intensify their taste and give your Pappa al pomodoro a nice depth. Just keep an eye on them to avoid burning. It’s great that you’re experimenting, and I’m sure it’ll turn out delicious! Enjoy your cooking!
Leave a Reply
You must be logged in to post a comment.