It's hard to believe it's mid-May and we are enjoying the fruit of our labor. And would my Northern friends be jealous to see that I'm already harvesting vine ripe tomatoes in my garden, my mom's garden? And Miss Sophie's Pappa al Pomodoro recipe couldn't come at a better time. Let's read about how she procured this simple but beautiful recipe while on her recent vacation.
Steve, the girls (our dogs) and I recently returned from our annual week vacation at Seabrook Island on John’s Island, S.C. We’ve rented the same condominium at Pelican’s Watch for the past three years.......
Ever so tenderly my mom is growing these beautiful tomatoes. green onions, and herbs.
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Pappa al Pomodoro
Recipe of Wild Olive Restaurant, Seabrook Island, SC
Used with permission
Serves 6-8
3 or 4 pounds of really ripe tomatoes
1 pound of blanched local spring onions
2-3 garlic cloves minced
1 1/2 cups of stale bread
1/2 cup of fresh basil
1 tsp. chopped fresh thyme
1/2 cup extra-virgin olive oil
1/2 cup water
Salt and Pepper to taste
Puree tomatoes and onions briefly then add everything else and pulse until incorporated but leave it chunky. Let sit for at least 30 minutes. (Serve cold or warm)
