Bread with Tomato Sauce (Pappa al Pomodoro)
Illustration
Pappa al pomodoro is a Tuscan-style bread and tomato soup that turns a stale loaf into a full bowl of food. The bread is only briefly dipped in water and wrung out, so it keeps some body instead of dissolving. The tomato is cooked just to a boil, which leaves its aroma fresh. Garlic, torn basil and a drizzle of olive oil finish it.
Instructions
Dip the dry bread in water for a short time, just long enough that you can crush it with your hands. It should be damp, not soaked.
Crush and finely chop the garlic. Warm some oil in a large frying pan and fry the garlic until it begins to change color.
Pour in the tomato purée, add salt, and cook over medium heat until it comes to a boil.
Wring out the bread and tear it into pieces, none smaller than a walnut. Add them to the pan and keep stirring until the bread has turned completely red.
At this point the tomato should still smell fresh. Take the pan off the heat.
Serve hot in bowls, each finished with a drizzle of olive oil, some pepper and a basil leaf.
Make it personal.
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