A genuine Tuscan plate: Pappa al pomodoro
The ingredients for four persons:
400 gr fresh tomatoes
250 (old) Tiscan bread (best is non-salted)
4 leaves of basil
garlic
1 spoon of concentrated tomatoe
800 ml. vegetable broth
half a glass olive oil (extra vergin)
salt and pepper
Make a small cross with a knife on top of each fresh tomatoe and cook them for just a few moments in hot water. After cooling down you kan easily peel of the skin and than you cut the tomatoes in small pieces.
Fry the garlic and 2 leaves of the basil in a saucepan. Add the concentrated tomatoe and the fresh tomatoes after a few minutes. Add salt and pepper according to your taste. Cook this and add the vegetable broth.
Cut the bread in thin slices and cook this with the rest for 3 minutes. Switch off the fire and leave the sauce pan covered for one hour.
After one hour you can heat the pappa a little, but you can also eat it cold. Finish the plate with some fresh basil and a bit of extra vergin olive oil. If you wish add some grated Parmesan cheese.
In 1964 Rita Pavone sang a song about this plate!
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