Pappa al Pomodoro

Name: Pappa al Pomodoro
Yield: Serves 4 servings
Ingredients: 7 oz thinly sliced day-old Tuscan bread (about 200 grams); 2.2 lbs ripe red cherry tomatoes (about 1 kg); 1 bunch fresh basil; 1 clove garlic; 1 large green onion; Salt and pepper

Debora#maniinpasta @cook_16996935

Nothing goes to waste!

Debora#maniinpasta @cook_16996935

Nothing goes to waste!

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Ingredients

Serves 4 servings

7 ozthinly sliced day-old Tuscan bread (about 200 grams)
2.2 lbsripe red cherry tomatoes (about 1 kg)
1 bunchfresh basil
1 clovegarlic
1large green onion
Extra-virgin olive oil
Salt and pepper

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Steps

1

Dice the cherry tomatoes.
2

Thinly slice the green onion and garlic clove.
3

Sauté the onion and garlic in a large skillet until they soften and can be mashed with a fork.
4

Add the tomatoes and tear in the basil leaves by hand.
5

Season with salt and pepper, and cook over medium heat for about 10 minutes.
6

When the tomatoes start to break down, gradually add the bread.
7

If needed, add hot water infused with basil (boil water with a few basil leaves).
8

Continue adding bread as it starts to break down.
9

Keep cooking, adding more water if necessary, until the bread turns into a thick, porridge-like consistency.
10

Taste and adjust the salt if needed.
11

Serve warm or cold, drizzled with a little extra-virgin olive oil.