Pappa al Pomodoro

1. 1

   Heat olive oil in a saucepan over low heat.

2. 2

   Add onion, leeks, garlic, red pepper and salt.

3. 3

   Cover and cook until there is no crunch, but before it caramelizes.

4. 4

   Remove lid.

5. 5

   Add dry bread.

6. 6

   Wait until bread has absorbed all the oil, and then add the stock.

7. 7

   Wait until stock is absorbed, then add canned tomatoes.

8. 8

   Let cook 15 minutes until it is reduced, but not dry.

9. 9

   Check for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.