Pappa al Pomodoro

1. 1

   Cut the tomatoes in half horizontally and squeeze the halves gently to remove the juice and seeds.

2. 2

   Coarsely chop the tomatoes, removing the cores.

3. 3

   Place in a food processor and process to a finely chopped but not a pureed consistency.

4. 4

   Heat half the oil in a large saucepan or skillet.

5. 5

   Add the onion and cook until soft but not brown.

6. 6

   Stir in the garlic, saute briefly, then add the tomatoes.

7. 7

   Cook about 10 minutes, until the tomatoes have softened and are thick.

8. 8

   Soak the bread briefly in cold water, squeeze out the water, then crumble the bread into the tomato mixture.

9. 9

   Mix, then add the basil and season to taste with salt and pepper.

10. 10

    The mixture should be thick.

11. 11

    Serve at room temperature garnished with basil leaves and with the remaining olive oil drizzled over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.