Pappa Al Pomodoro

This recipe comes from my mother, my granmother, my ancestry. This is the way women of ma family prepare this thick bread and tomato soup, a classic Florentine favorite.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 12 ball

Ingredients

• 500  g  peeled tomatoes, chopped
• 250  g  stale bread, cut into smallish pieces (preferably Tuscan bread, without salt)
•  carrot, red onion, celery chopped
•  basil and thyme
• 2  tablespoons extra virgin olive oil
•  salt and pepper

Directions

1. Lighet fried carrot, red onion. In 10 minutes add peeled tomatoes, chopped and 1 glass of water.
2. Finally add bread and leave cooking for 30 minutes.
3. Serve cold using a silicon molde, adding a bit of fresh cut basil and a swirl of good olive oil on top. And remember, always cut fresh basil with your hands, not with a knife or scissors!
4. Buon Appetito.