Pappa al Pomodoro

Name: Pappa al Pomodoro
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 garlic cloves; 2 tablespoons extra-virgin olive oil, plus extra for serving; 1 pound ripe tomatoes, peeled and diced; Basil leaves, chopped, plus extra for serving; Salt; Pepper; 1 quart chicken or beef stock, boiling; 12 ounces stale homemade or stale Italian bread, thinly sliced

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Level: Easy
Total: 2 hr

Prep: 30 min
Cook: 1 hr 30 min

Yield: 4 servings

Level: Easy
Total: 2 hr

Prep: 30 min
Cook: 1 hr 30 min

Yield: 4 servings

Ingredients

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2 garlic cloves

2 tablespoons extra-virgin olive oil, plus extra for serving

1 pound ripe tomatoes, peeled and diced

Basil leaves, chopped, plus extra for serving

Salt

Pepper

1 quart chicken or beef stock, boiling

12 ounces stale homemade or stale Italian bread, thinly sliced

Directions

Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.