Ingredients
- 200g stale Tuscan or wholemeal bread
- 2 cloves garlic
- 100g onion
- 50g extra virgin olive oil
- 600g canned organic whole peeled tomatoes
- 300g vegetable stock
- Extra virgin olive oil
- salt to taste
- pepper to taste
- 1 bunch of fresh basil (leaves only)
Directions
Step 1
Finely chop the onion and mince the garlic and sweat in the olive oil over a low heat for 10-15 minutes in a deep frying pan.
Step 2
Once they are soft, add the peeled tomatoes and crush them with a fork. Add a little salt and cook the sauce to thicken slightly.
Step 3
In the meantime, cut the Tuscan bread into 1cm chunks. Once the tomato is ready, add the basil leaves, vegetable stock, chopped stale bread and mix together well.
Step 4
Off the heat, cover the pan with a tight-fitting lid for 10-15 minutes so that the bread absorbs the liquids.
Step 5
Next, using the back of a spoon, break down the bread to form a thick pulp. Season with salt and, if necessary, add more broth as needed to make the ‘pappa’ looser or creamier.
