From Anna Vella's kitchen in Italy.

Originally published on Cookpad Italy as Pappa al pomodoro, with US measurements.

Pappa al pomodoro

Name: Pappa al pomodoro
Ingredients: About 10 1/2 oz day-old bread (I used spelt bread); 28 oz canned crushed tomatoes (about 800 grams); 4 cups vegetable broth (about 1 liter); 1 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)

Anna Vella @passionidifarro

Pappa al pomodoro is a traditional rustic dish from Tuscan cuisine. It has its roots in the countryside and is made with simple ingredients, often served alongside other typical dishes from the region.

Anna Vella @passionidifarro

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Ingredients

About 10 1/2 oz day-old bread (I used spelt bread)
28 ozcanned crushed tomatoes (about 800 grams)
4 cupsvegetable broth (about 1 liter)
1large 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)

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Steps

1

Slice the bread and dry it in the oven at 300°F for 15 minutes.
2

Finely chop the onion and garlic, then sauté them in a saucepan.
3

Add the crushed tomatoes and cook for about 15 minutes.
4

Add the dried bread, cook for another 5 minutes, and add broth as needed.
5

Break up the bread slices and use a whisk to mix until smooth and uniform.
6

Cook for another 15 minutes.
7

At the end of cooking, add basil, oregano, Pecorino cheese, and a drizzle of olive oil. Serve!