Ingredients (four portions):
- 800 grams ripe tomatoes
- 300 grams day-old Tuscan bread, cubed
- 20 basil leaves
- 1 white onion
- 1 clove garlic
- 3 tablespoons of our farm’s extra virgin olive oil
- Salt and pepper
- Vegetable stock
Begin by preparing the tomato sauce. Plunge the tomatoes in boiling water for a few seconds and slip the skins off. Chop the tomatoes.
Over a low flame, heat the oil in a deep pan and sauté the garlic clove until golden.
Remove the garlic clove and add the chopped onion to the pan; cook until soft, adding stock as needed.
Add the tomatoes and raise the flame to thicken the sauce. Season with salt and pepper to taste.
Add the cubed bread and the basil leaves, stirring frequently with a wooden spoon.
Continue cooking, adding hot stock as needed, until the pappa takes on the consistency of a thick soup.
Allow to rest for a few minutes before serving.