Recipe of TuscanyTomato and Bread soup
This is the exellent classic Touscan soup-simple, tasty and always enjoyed, whether in winter or served tepid, with a beautifully perfumed basil leaf to enhance the flavour, in summer. I make it with:
300 gr day old, unsalted touscan bread cut into thin slices 2 medium onions cut in thick slices or 2 good leeks if in season 1 kilo peeled tomatoes, squashed with fork 2 tps garlic paste 6 tbs extra virgin oil bunch of fresh basil
chili pepper (fresh if possible) salt and pepper
Gently fry the onion in the olive oil with a good pinch of salt and the chili pepper until pale golden. Add the tomatoes, 1 large glass of water and the garlic and continue cooking over a medium flame until ready (when the oil and tomato start to separate). Taste and add additional salt if necessary. At this point, begin adding the finely slices bread, a layer at a time, mixing bread and tomatoes together very well as you go along. The Pappa is ready when the tomatoes have absorbed all the bread while the mixture is still soft but thick. Serve a drizzle of oil in an “O” and a beautiful basil leaf…and enjoy.