Pappa al Pomodoro
Pappa al Pomodoro is quintessential tuscan peasant food that you can find on every table during the warm summer months. It makes a for a perfect fresh and flavoursome starter.
Ingredients for 4 people
1 kg very ripe tomatoes
1 medium white onion, chopped thinly
2 gloves of garlic, thinly sliced
200 grams stale bread (crusts cut off), shredded into small cubes
Fresh ricotta cheese
Blanche the tomatoes in boiling water for 15 seconds, then transfer to a bowl with cold water. Peel the skins away, cut into quarters, then mouli them if you have one, or alternatively press the tomatoes through a fine sieve.
Gently heat the olive oil and add the garlic and onions, cooking until soft and translucent. Always keep the heat low, so not to burn the onions or the garlic. Add the tomato juice and pulp, salt and pepper and cook on a gentle heat for about 30 minutes. Take off the heat and add the bread, mashing it as much as you can until fully incorporated. Set aside for 30 minutes, season to taste and serve with a dollop of fresh ricotta and some basil leaves and a generous drizzle of EVOO.