Pappa al Pomodoro

Name: Pappa al Pomodoro
Total time: 30 min
Yield: 5 to 6 servings as first course; 3 as main course
Cuisine: italian
Ingredients: 1/2 pound loaf stale Tuscan or other peasant bread; 3 pounds very ripe tomatoes; 6 tablespoons extra-virgin olive oil; 1 large garlic clove, sliced; 12 large basil leaves; Freshly ground black pepper to taste; Freshly grated Parmigiano Reggiano to taste (optional)

Recipe from Coco Pazzo

Adapted by Marian Burros

Total Time: 30 minutes
Rating: 4(5)
Comments: Read comments

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Ingredients

Yield:5 to 6 servings as first course; 3 as main course

½pound loaf stale Tuscan or other peasant bread
3pounds very ripe tomatoes
6tablespoons extra-virgin olive oil
1large garlic clove, sliced
12large basil leaves
Freshly ground black pepper to taste
Freshly grated Parmigiano Reggiano to taste (optional)

Ingredient Substitution Guide

Preparation

Step 1
Cut bread into large chunks. If any of the center is soft, discard it.
Step 2
Cut tomatoes in half. Squeeze out the seeds and discard. Cut tomatoes into large chunks.
Step 3
Heat oil in a large pot and saute garlic until it begins to brown.
Step 4
Stir in the tomatoes and cook for about 5 minutes, until they soften.
Step 5
Add bread and continue cooking, stirring occasionally, until bread has absorbed most of the liquid.
Step 6
Shred basil and stir in along with the pepper. Allow mixture to stand for about 15 minutes or longer. Serve lukewarm or at room temperature. If desired, serve with grated Parmigiano, about one tablespoon a serving.