Pappa al Pomodoro is a typical recipe of the Tuscan kitchen, there are many variations here in Tuscany, someone makes it with chunky tomato sauce and someone with fresh tomatoes. It must be said that it is a dish of recycling but a dish of great flavor. With just three simple ingredients it’s a dish of great success.
1 kg of Tuscan Bread
2 cloves garlic
300 g of tomato Bites
0.5 liters of vegetable broth
1 tbsp tomato paste
HOW TO MAKE IT
Chop the onion and two cloves of garlic. In a fairly large pot add oil and saute the garlic and chopped onion, add the tomato chunks and season with salt, pepper, a tablespoon of concentrate and cook for about 10 minutes.
Meanwhile, cut the bread into slices of about 1 cm. Add the bread in the pan with tomato and slowly stir to mix well; lower the heat and pour over the vegetable broth until the bread is completely “stripped”. Now add the hand-chopped basil and cook for 20-25 minutes, occasionally adding the broth if you notice that it needs it.
Let it rest at least 5 hours before serving or even eat it the next day.