Crema Di Pomodoro Recipes

Steps:

• Preheat oven to 350 degrees.
• Cut enough bread into 3/4" cubes to measure about 3 cups and arrange in one layer on cookie sheet. Toast bread until golden and crisp, 10-15 minutes or more depending on your oven.
• Finely chop carrots, celery, onion and garlic. In a heavy 4 to 5 quart pot, cook the vegetables and garlic in olive oil with salt and pepper to taste over moderately low heat, stirring until tender but not browned, about 10 minutes.
• Add wine and boil 3 minutes.
• Add tomatoes, oregano and 1 cup water and simmer uncovered, stirring occasionally, 20 minutes.
• Remove pot from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes.
• In a blender (or immersion blender), puree soup in batches (USE CAUTION WHEN BLENDING HOT LIQUIDS, DON'T FILL TOO FULL) transferring pureed mixture to a large bowl.
• Return soup to pot and thin to desired consistency with remaining water.
• Season with salt and pepper and heat over moderate heat, stirring, until heated through (DO NOT LET BOIL).
• Serve soup ladled over croutons in large bowls.

Steps:

• Preheat oven to 350°F.
• Cut enough bread into 3/4-inch cubes to measure about 3 cups and arrange in one layer in a shallow baking pan. Toast bread in middle of oven until golden and crisp, 10 to 15 minutes.
• Finely chop carrots, celery, onion, and garlic. In a heavy 4- to 5-quart kettle cook chopped vegetables and garlic in oil with salt and pepper to taste over moderately low heat, stirring, until tender but not browned, about 10 minutes. Add wine and boil 3 minutes. Add tomatoes, oregano, and 1 cup water and simmer, uncovered, stirring occasionally, 20 minutes. Remove kettle from heat and whisk in heavy cream and sour cream. Cool soup 10 minutes. In a blender puree soup in batches (use caution when blending hot liquids), transferring as pureed to a large bowl. Return soup to kettle and thin to desired consistency with remaining water. Season soup with salt and pepper and heat over moderate heat, stirring, until heated through (do not let boil).
• Serve soup ladled over croutons in large bowls.

Steps:

• Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don't stick to the bottom of the saucepan.
• Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes.
• Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).