Pappa al Pomodoro

Ingredients

• •6 ripe tomatoes (or 2 cans whole peeled tomatoes), crushed by hand
• •4 cups stale country bread, torn into chunks
• •1/3 cup olive oil, plus more for drizzling
• •4 cloves garlic, sliced
• •3 cups vegetable broth
• •1/2 tsp red pepper flakes
• •1 cup fresh basil leaves, torn, divided
• •Salt to taste

Steps

1. 1.Heat the olive oil in a large pot and cook the garlic and red pepper flakes over low heat until fragrant, about 1 minute - do not let the garlic brown or it turns bitter.
2. 2.Add the tomatoes, crushing them with your hands or a spoon as they go in, and simmer for 15 minutes until they break down into a chunky sauce.
3. 3.Stir in the vegetable broth and bring to a gentle simmer.
4. 4.Add the torn stale bread and stir to coat it in the tomato broth.
5. 5.Cover the pot and let it rest off the heat for 10-15 minutes so the bread fully absorbs the liquid and softens into a thick, porridge-like consistency - this resting step is what gives pappa al pomodoro its signature texture.
6. 6.Stir in most of the basil and season with salt to taste.
7. 7.Ladle into bowls, drizzle with olive oil, and top with the remaining basil.