Pappa al Pomodoro - Italian Recipe

Pappa al Pomodoro

🌍 Italian, Tuscany Difficulty: ●●●○○

Another Tuscan bread soup, this one tomato-red and served warm or at room temperature. The bread must be unsalted Tuscan pane, several days old and cut into rough pieces. Cook it until the bread absorbs the tomato completely and the texture turns to thick porridge.

Ingredients

• 600g ripe tomatoes, chopped
• 300g day-old Tuscan bread, cubed
• 3 garlic cloves
• 10 basil leaves
• 150ml olive oil
• Salt, pepper

Method

1. Sautéing — Sauté garlic in oil; add tomatoes. Cook 15 min.
2. Adding — Add bread and water to cover; stir until mushy.
3. Stirring — Stir in basil and remaining oil. Serve warm or at room temperature.

Tags: ripe tomatoes, day-old tuscan bread, garlic cloves, basil leaves, olive oil · Source: Brittani's Almanac