Pomodoro

large tomatoes • thin slices of day-old Tuscan bread • garlic clove • Olive oil, • Salt, • Black pepper,

About 10 1/2 oz (300 grams) cherry or grape tomatoes • Powdered sugar, • Salt • large beefsteak tomatoes • onions • brown sugar • Extra-virgin olive oil • day-old bread • vegetable broth (about 480 ml) • lime • Fresh basil, • small potato •

ripe tomatoes (800 grams) • day-old bread (about 3 cups, 300 grams) • garlic • onion • Vegetable broth, • Salt, to taste • Black pepper, to taste • Extra virgin olive oil,

day-old bread • tomato pulp • garlic • Olive oil, • Salt, • Black pepper, • medium cuttlefish • vegetable broth • fresh basil leaves

tomato sauce (about 500 ml) • small eggplant • bread • Garlic • Olive oil • Spices, to taste

About 2 1/3 cups zucchini, only the inner part (about 350 grams) • tomato purée (300 ml) • water (480–720 ml) • About 3 1/2 ounces day-old bread, cut into pieces (about 100 grams) • garlic clove • Extra virgin olive oil, • Salt, to taste • Fresh basil seeds,

large, ripe San Marzano tomatoes (about 14 oz / 400 grams) • About 5 1/3 oz (150 grams) rustic Italian bread, preferably not stale • Plenty of fresh basil • garlic clove • High-quality extra-virgin olive oil • Salt and pepper

canned peeled tomatoes (400 g) • day-old Tuscan bread (200 g) • vegetable broth (1 L) • Olive oil, • garlic cloves • Salt, • Black pepper, • fresh basil • cherry tomatoes (200 g) • tomato paste (20 g) • long slices white sandwich bread • vegetable oil (100 ml) •

day-old bread, cut into cubes (about 200 grams) • diced tomatoes (or use 1 lb fresh ripe tomatoes if in season, about 500 grams) • tomato puree (about 250 ml) • Vegetable broth, • Plenty of fresh basil (or dried basil if fresh isn’t available) • Extra-virgin olive oil, • Salt, to taste • garlic

tomato purée (about 800 grams) • Vegetable broth • garlic • Salt, to taste • Basil • day-old bread (about 300 grams) • Extra virgin olive oil

tomato purée (250 grams) • medium carrots • onion • Salt • Pepper • Extra-virgin olive oil • Altamura bread (100 grams) • Extra-virgin olive oil • vegetable broth (500 ml) • Oregano

day-old bread (about 200 g) • tomato purée (about 350 g) • fresh basil • garlic clove • olive oil • black pepper • vegetable broth (about 500 ml) • olive oil for drizzling

very ripe tomatoes (about 3 1/3 lbs or 1.5 kg) • homemade gluten-free bread (about 14 oz or 400 grams) • shallots • garlic • Fresh basil, to taste • Vegetable broth, • Salt, pepper, and extra-virgin olive oil, to taste

day-old crusty bread (I used 10-day-old bread) • crushed tomatoes • cherry tomatoes • yellow onion • garlic • chili pepper • Plenty of fresh basil • Extra-virgin olive oil, • Vegetable broth (or beef broth for a richer flavor), as needed

ripe tomatoes (about 750 grams) • gluten-free bread (about 350 grams) • hot water (about 120 ml) • extra-virgin olive oil • garlic, red pepper flakes, fresh basil • salt, black pepper

Extra virgin olive oil, • garlic clove • tomatoes • Fresh basil, • About 10 slices of rustic Italian bread (preferably unsalted) • Broth (vegetable or chicken),

day-old bread (about 400 grams) • garlic • extra virgin olive oil • vegetable broth (2 liters) • buffalo mozzarella (about 500 grams) • tomato sauce made with: • datterini tomatoes (about 2 kilograms) • Ice-cold water • white onion • extra virgin olive oil • Fresh basil, to taste

About 10 1/2 oz day-old bread (I used spelt bread) • canned crushed tomatoes (about 800 grams) • vegetable broth (about 1 liter) • large red onion • To taste, garlic • To taste, salt • To taste, extra virgin olive oil • To taste, black pepper • To taste, fresh basil • To taste, oregano • To taste, Pecorino cheese (optional)

garlic • small onion • stale bread (about 400 grams) • diced tomatoes • Salt and olive oil, to taste • Fresh basil, to taste

thinly sliced day-old Tuscan bread (about 200 grams) • ripe red cherry tomatoes (about 1 kg) • fresh basil • garlic • large green onion • Salt and pepper

garlic • extra virgin olive oil • ripe tomatoes (about 500 grams) • basil • salt and red pepper flakes • broth (about 1 liter), can use beef or vegetable bouillon • day-old bread (about 250 grams)