This is another simple, but ingenious Tuscan recipe using very few ingredients that, combined, deliver maximum flavor. Also, it defies any sort of categorization. It is a soup? It is a stew? As long as it’s delicious, who cares?!
- 1 Kg large, aromatic tomatoes
- 3 large onions (about 300 g) finely diced
- 3 garlic cloves, finely chopped
- 250 g stale white bread cut into chunks
- 1 peperoncino pepper, thinly sliced
- A bunch of fresh basil leaves
- 50 ml entra virgin olive oil
- Salt and Pepper
PREPARATION: 1 hour
1 Heat the olive oil in a large saucepan and cook the onion and garlic with sliced peperoncino pepper on low heat until very soft, about 15 minutes.
2 Roughly cut the tomatoes into large cubes and add them to the pan. Cook until they are thick and aromatic, about 30 minutes. Add the bread and if needed, a little water – note that a pappa al pomodoro is supposed to be thick, as opposed to runny. Cook for another 10-15 minutes, stirring often, to break up the bread and help it soften.
3 Season well with salt and pepper, add the fresh basil leaves, and serve warm or at room temperature.