- 1.2 kg fresh, ripe, Roma tomatoes (or 750 g. canned San Marzano tomatoes)
- 250 g stale bread, cut into 2-inch pieces
- 1/4 yellow onion, minced
- 2 small cloves garlic
- 5 leaves basil for mixture
- 3 leaves torn for garnish
- salt and pepper to taste
- pinch of chili flakes
- 3 Tbsp.e.v.o. oil for mixture
- 2 Tbsp e.v.o. for garnishing
- water enough to top bread cubes
For the tomatoes:
- Wash the fresh tomatoes and score the bottom with a sharp knife to create an X pattern.
- Bring a large pot of water to boil. Add the tomatoes and cook for about 6-8 minutes, or until they start to soften and the peel start to come off.
- Drain and dive into a large bowl filled with cold water.
- Peel them and pass them through a food mill or blend in a food processor. Set aside.
For the Pappa al Pomodoro:
- Take bread cubes and place in a deep bowl, cover with room temp water and let sit.
- In a medium crock pot pour in oil and heat up a bit.
- Toss in garlic and onion and season with some salt and pepper and chili flakes. Sautee till onions soften stirring frequently. Cook for about 3-4 minutes on medium heat.
- Pour in the tomato puree (passata).
- Break in fresh basil leaves. Stir and season with salt and pepper.
- Let this simmer on low heat for 20 minutes, stirring frequently.
- Take bread cubes out of water and squeeze in handfuls until water has dissipated.
- Place squeezed bread into the tomato sauce and stir vigorously with a whisk until well blended.
- Continue this process until all the bread is in, about 5 minutes.
- Cook for an additional 5 minutes continually whisking until the mixture looks silky and velvety.
- Take off heat and let sit for 5 minutes.
- Serve in a dish with a nice drizzle of e.v.o. oil and a sprinkle of fresh torn basil.
If you use canned tomatoes your prep time will come down considerably!