INGREDIENTS
300 g Fresh cherry tomatoes, peeled, chopped
500 g Good quality tinned tomato sauce
500 g Stale rustic bread, chopped in thumb-size chunks
1 Carrot
1 Onion
1 Celery rib
1 Bunch of fresh basil
35 g Extra virgin olive oil
2 Cloves garlic
2 g Salt
2 g Ground black pepper
Place 1 liter of water in a large pot. Rinse well the carrot, the onion and the celery rib, then add to pot. Bring to a boil, then reduce the heat and cook covered for 35 minutes.
Heat the oil in a large pot over medium heat. Add garlic and let it sauté slowly. Then add peeled fresh tomatoes and tomato sauce and cook for 5 minutes. Add the stale bread and ladle the vegetable broth little at a time. Simmer for 35-40 minutes until bread is completely softened and custardy, stirring frequently to allow even cooking. Add salt and pepper. At the end turn off the stove and garnish with fresh basil leaves. Serve hot with a generous drizzle of extra virgin olive oil.
Evviva la pappa al pomodoro!
