Pappa al pomodoro (Tuscan tomato and bread soup)

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Method

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1. Dip the bread briefly in water so it can be crumbled by hand, but don't let it soak through.
2. Fry the garlic in oil in a large frying pan until it starts to change color.
3. Add the tomato purée and salt, and bring to a boil over medium heat.
4. Squeeze out the bread, tear it into pieces no smaller than a walnut, and add to the tomato, stirring until the bread is fully colored by the tomato.
5. At this point the tomato should still smell fresh.
6. Remove from heat and serve hot in a bowl, finished with a drizzle of olive oil, pepper, and a basil leaf.

Source: Wikibooks Cookbook – Bread with Tomato Sauce (Pappa al Pomodoro) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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