Ingredients
- 600gr peeled tomatoes
- 250gr leftlover bread
- 2 garlic cloves
- 1lt vegetable stock
- Basil
- Extra virgin olive oil
- Salt
- Pepper
Preparation of the recipe
1
Cut into pieces the leftover bread and warm up the vegetable stock.
2
Roast the garlic cloves in a pan with extra virgin olive oil, then add the peeled tomatoes.
3
Cook for 10 minutes smashing the tomatoes with a fork. Regulate salt and pepper.
4
Remove the garlic cloves from the tomato sauce.
5
Add stock, the pieces of bread and basil.
6
Leave the ingredients to cook over low heat for 15 more minutes.
7
Once cooked, let it cool for 1 hour.
8
Serve your pappa al pomodoro hot or warm, adding a drizzle of excellent Tuscan Extra virgin olive oil and fresh basil at the very end.
