Start by preparing the vegetable broth however you like. I usually add a bit of ginger for a subtle spicy note. Now, let's move on to the pappa al pomodoro so it can cook while we prepare the other components.

In a pot, heat some olive oil and the garlic cloves. Remove the garlic, then add the peeled tomatoes, a few fresh basil leaves, and layer the bread slices (or torn pieces) on top. Continue layering until you use all the bread, finishing with a layer of tomatoes. Let it cook briefly, then start adding the hot broth. Season with salt and pepper, and cook for 10–15 minutes, stirring with a wooden spoon to break up the bread and create a thick soup.

Some people add a bit of tomato purée for color, but that's up to you. Once it's done cooking, let it rest for about 50 minutes while you prepare the rest. Take any leftover day-old bread and chop it up. Toast it in a small pan with a drizzle of olive oil, add the tomato paste, and stir. While still warm, transfer the mixture to a blender and pulse until it resembles crumbs—this will be your 'tomato soil.'

Now, let's make the bread 'pot.' Use a rolling pin to roll out the sandwich bread as thin as possible. Brush it with some tomato liquid to soften and add flavor. Preheat the oven to 300°F (150°C) with convection. While the oven heats, shape the bread into a pot: use a round cutter to make the base and place it on a baking sheet lined with parchment paper. Cut strips with a pastry wheel or knife, wrap them around a small round cutter to form the sides, and seal the edges with a little water.

Join the two parts and bake until golden and crisp. Next, make a bread and basil mix to fill some cherry tomatoes: hollow out the bottom of a few cherry tomatoes. In a blender, combine some day-old bread, a few basil leaves, olive oil, salt, and the tomato scraps. Blend together, then use a teaspoon to fill the cherry tomatoes.

Prepare the vegan basil mayo. First, quickly blanch the basil leaves by boiling them for a few seconds in salted water, then transfer to ice water. In a beaker, combine the vegetable oil, soy milk, blanched basil, salt, and lemon juice. Blend until creamy—your mayo is ready. Now you have everything prepared; reheat the pappa al pomodoro and get ready to plate.

Start with the bread pot (let it cool first), fill it with some pappa al pomodoro (best if chilled), and top with the tomato soil, a few basil leaves, and some cherry tomatoes with stems sticking out. Arrange the filled cherry tomatoes around the plate, sprinkle with more tomato soil, add dollops of basil mayo and fresh basil. Finish by shaping the pappa al pomodoro at the end of your 'field.' This is how I plated it, but feel free to use your imagination and create your own field!