- 600gr peeled tomatoes
- 250gr leftlover bread
- 2 garlic cloves
- 1lt vegetable stock
- Extra virgin olive oil
Cut into pieces the leftover bread and warm up the vegetable stock.
Roast the garlic cloves in a pan with extra virgin olive oil, then add the peeled tomatoes.
Cook for 10 minutes smashing the tomatoes with a fork. Regulate salt and pepper.
Remove the garlic cloves from the tomato sauce.
Add stock, the pieces of bread and basil.
Leave the ingredients to cook over low heat for 15 more minutes.
Once cooked, let it cool for 1 hour.
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.