Bread And Tomato Soup (Pappa al Pomodoro)

Preheat a pot over medium heat.

Add 2 tablespoons of extra virgin olive oil to the pot.

Smash 10 grams of garlic with the side of a knife, remove the peel, and roughly chop it.

Slice 70 grams of red onion into relatively thin slices.

Cut 125 grams of stale crusty bread into small cubes.

Core and dice the fresh tomato.

Add the chopped garlic to the preheated pot and sauté until fragrant.

Add the sliced red onion to the pot and sauté until translucent, avoiding browning.

Add the cubed bread to the pot, allowing it to soak up the oil and get crusty around the edges.

Add the diced fresh tomato and 2 cups of tomato puree to the pot.

Add about 1/3 cup of water to the jar of tomato puree, swirl it to get the last drops, and add it to the pot.

Tear 10 grams of fresh basil into the pot and stir to combine all ingredients evenly.

Turn down the heat to low and cover the pot with a lid.

Let the mixture gently simmer for about 10 minutes, keeping an eye on the liquid level to prevent burning.

After 10 minutes, remove the lid and stir the mixture until it becomes creamy.

Taste the porridge and adjust the salt as needed, adding a pinch if necessary.

Plate the porridge and drizzle with extra olive oil and freshly torn basil.

Equipment Needed

Spice Level:

Dietary