Florentine Pappa al Pomodoro

Name: Florentine Pappa al Pomodoro
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 3 1/3 cups tomato purée (about 800 grams); Vegetable broth; 2 cloves garlic; Salt, to taste; Basil; 10 1/2 oz day-old bread (about 300 grams); Extra virgin olive oil

cinzia Di Mani In Pasta @cook_15834481

A humble Tuscan dish that's delicious with a fresh basil leaf and extra virgin olive oil.

cinzia Di Mani In Pasta @cook_15834481

A humble Tuscan dish that's delicious with a fresh basil leaf and extra virgin olive oil.

Saved

Ingredients

About 40 minutes

Serves 4 servings

3 1/3 cupstomato purée (about 800 grams)
Vegetable broth
2 clovesgarlic
Salt, to taste
Basil
10 1/2 ozday-old bread (about 300 grams)
Extra virgin olive oil

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Steps

About 40 minutes

1

Prepare the vegetable broth or use a bouillon cube. Slice the day-old bread into thin pieces. Place the bread slices in the oven at 400°F (200°C) for a few minutes. Remove from the oven and cut the bread into pieces.
2

Place the bread and tomato purée in a large pot. Pour in enough vegetable broth to cover the bread. Cook for about 30 minutes.
3

Add salt, pepper, and basil. Serve and drizzle with extra virgin olive oil.