Pappa Al Pomodoro

Blanch (scald) the tomatoes briefly with hot water, skin, quarter and core them, removing the stalks.

Coarsely dice the flesh.

Remove the skin from the garlic and chop finely.

In a large saucepan – it is best to use an ovenproof clay pot – heat the olive oil and sauté the garlic until light. Add the tomatoes, basil and chili pepper and sauté for about 5 minutes with the lid closed. Then remove the chili pepper one more time. Fill up with the clear soup, season with salt and season with pepper.

Once the soup boils again, add the bread cut into thin slices and simmer covered for another 15 min on low heat. Stir the soup heartily to make a thick porridge.

Remove the pot from the stove and let the soup rest for about i hour with the lid closed.

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