Pappa col pomodoro is a typically Tuscan recipe, mamma Lucia loves to make it with all the organic tomatoes from her vegetable organic garden and from her organic tomatoes jars. It is is a first course of the poor Tuscan farmers. It was originally designed as a flat recovery of leftover bread.
Great in winter as a hot soup, pappa al pomodoro is equally inviting and tasty in summer at room temperature, served drizzled with excellent and plenty of extra virgin olive oil and basil leaves.
Ingredients for 4 persons
Toast the sliced bread in the oven at 180° for 5 minutes and than rob down the cloves.
Than arrange the bread slices in a good pan, add the tomatoes sauce and the vegetable soup to cover them.
Add salt and pepper, add a teaspoon of sugar and cook over low heat for 40-50 minutes, to evaporate the liquid .
Mix it gently to crush the bread.
EXTRA Idea to make it more tasty: Place the dried porcini mushrooms in a cup with warm water or soup if you want it more tasty.
Drain them and add them to the pot to saute.
Top with a generous amount of cheese if you like or chili.