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Lastra a Signa On Tour

Pappa al pomodoro (Bread and Tomato Soup)



  • 1 kg Tuscan bread from the day before, sliced
  • 300 g tomatoes (ripe or canned), chopped
  • 1 cup tomato puree
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • vegetable stock
  • basil
  • oil
  • chili pepper
  • salt and pepper

Cook the onion in a little extra-virgin olive oil then add the tomatoes and tomato puree and let simmer. Soak the bread in some warm vegetable stock. Squeeze lightly and add plenty of basil leaves, the garlic and the chilli pepper. Add to the tomato sauce, salt and pepper to taste and simmer, stirring frequently until it turns into a 'pappa' (mush or porridge). Serve sprinkled with a little extra-virgin olive oil.