Pappa al pomodoro

Pappa al pomodoro


·       500 g of ripe Tuscan tomatoes
·       300 g of stale Tuscan bread
·       1 l of vegetable stock
·       1 clove of garlic
·       some basil leaves
·       EX TERRA VIRES extra virgin olive oil
·       salt
·       pepper


To prepare the tomato soup, peel the tomatoes, peel and cut them roughly.

In a saucepan (preferably earthenware) heat the extra virgin olive oil with a clove of garlic over medium heat for about 2 minutes. Remove the garlic and add the tomatoes. Cook for a few minutes and cover with a lid. Season with salt and pepper.

Meanwhile, cut the bread into chunks and place in a bowl, cover with boiling broth until the crust has softened.

Add the bread in the saucepan with the tomato, stir constantly, until the bread is completely unmade. If the jelly should dry out, add the broth a little at a time. Season with salt and pepper and add the fresh basil leaves.

Let the tomato soup rest and garnish with fresh basil and a drizzle of EX TERRA VIRES extra virgin olive oil.