Papa al tomodoro

Ingredients for 4 servings:

• 250 g white bread, stale
• 1 liter vegetable broth or chicken broth
• 600 g tomatoes
• 4 cloves garlic
• 4 tbsp olive oil
• 1 bunch of basil
• some salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bread porridge with tomatoes – Livorno/Tuscany

Roughly chop the bread, remove the skin from the garlic, and mash it whole to release the juices. Peel the tomatoes and roughly chop the basil. Heat the olive oil in a large pot, roast the garlic, and then remove from the pot. Reduce the heat and add the tomatoes. Add the basil to the tomato sauce, season with salt, pepper, and a pinch of sugar. Simmer for 5 minutes, then add the bread and stir until it has absorbed as much of the sauce as possible. If the bread doesn’t absorb any more sauce, gradually add the stock until it covers the bread (you may not want to add all of the stock, as the tomatoes will also release liquid). Simmer over medium heat, stirring frequently, until the bread is completely dissolved. Serve the bread porridge warm or cold as an appetizer. Delicious with wine and bread!