PAPPA AL POMODORO - TUSCAN BREAD AND TOMATO SOUP RECIPE | Art in a Cloister in Lucca

Put fresh tomatoes in hot water for about 30 seconds to a minute to loosen the skin.

Cut the tomatoes and remove the skin.

Use a terracotta pot to cook the sauce slowly.

Heat olive oil in the pot and add garlic and bay leaves.

Remove the garlic and bay leaves after cooking them briefly.

Add the peeled tomatoes to the pot and break them down.

Add basil leaves to the mixture.

Pour in the vegetable stock.

Add the stale bread to soak up the juices and stir regularly to break it down into a porridge-like consistency.

Let the dish rest for a few minutes before serving, either warm or cold.

Equipment Needed

Spice Level:

Dietary