Pappa al Pomodoro – Tuscan Bread Tomato

Ingredients

• 400g stale Tuscan bread (pane sciocco), torn into chunks
• 800g ripe tomatoes, roughly chopped (or 700g crushed canned)
• 4 garlic cloves, sliced
• 1 small bunch basil
• 100ml excellent olive oil
• 600ml vegetable stock
• Salt, freshly ground black pepper

Method

1. 1

   Heat olive oil in a wide pan. Add garlic and cook until fragrant.

2. 2

   Add tomatoes and cook down 15 minutes to a thick sauce.

3. 3

   Add bread and stock. Stir everything together.

4. 4

   Cook on low heat 10–15 minutes, breaking up bread with a spoon until porridge-like.

5. 5

   Add torn basil. Season generously. Rest 5 minutes before serving.

6. 6

   Serve at room temperature with a vigorous drizzle of olive oil.