Pappa al Pomodoro — Traditional Tuscan Soup With Tomatoes, Bread and Basil

For 4 servings

INGREDIENTS:

500 g ripe fresh tomatoes (or 400 g peeled canned tomatoes)
250 g Tuscan or firm country bread (salt-free), cut into pieces
1 small onion, finely chopped
2 garlic cloves, crushed
1 bunch fresh basil
6 tablespoons extra virgin olive oil
500 ml vegetable stock (or hot water)
1 teaspoon sugar (if the tomatoes are sour)
salt and black pepper to taste

PREPARATION:

Heat the olive oil in a large pot. Sauté the onion for about 5 minutes until softened, then add the garlic and sauté for another minute.
Add the chopped tomatoes (or crushed canned tomatoes), the sugar and a pinch of salt. Simmer for 15–20 minutes over medium heat, until the sauce thickens.
Add the bread pieces and the vegetable stock. Mix well and simmer for another 10–15 minutes over low heat, mashing the bread with a wooden spoon, until the soup becomes creamy.
Remove from the heat, add the hand-torn basil leaves and 2 tablespoons of fresh olive oil. Cover and let rest for 10 minutes.
Serve warm (not too hot), with a drizzle of olive oil and basil leaves on top.

Time: 15 min preparation + 30 min cooking. Servings: 4.

Photo: Wikimedia Commons / Catia Giaccherini (CC BY-SA 3.0)