Pappa al Pomodoro

The traditional cuisine in Florence has been from time immemorial very simple, poor, based on spices and herbs, essential and very tasty.

A culinary tradition that does not overindulge in ingredients and mixture and shrinks from waste. A gastronomic custom often based on cooking and "re-cooking" bread soaked in water with entrails and leftovers.

Ingredients for 6 persons

• 1 kg ripe tomatoes
• 350 gr stale bread
• 100 gr extra-virgin olive oil
• 1,5 litre broth
• 2 cloves of garlic
• 1 onion
• 1 scallion
• basil leaves
• salt and pepper to taste

Preparation

Wash and drain tomatoes, chop them and cook on medium heat, then sift them up. Finely mince together onion, scallion, basil and garlic. Heat the olive oil in a heavy-bottomed saucepan over a medium heat until just smoking, pour the mixture and stir until lightly browned. Add tomatoes and water with broth. Cook on medium-low heat for 60/90 minutes. Season with salt and pepper. Add thinly sliced bread. Whip the mixture until you have a sort of cream. Serve it preferably hot, adding a drop of olive oil.