It has a homemade feel, reminding of the authentic pleasure of the rural recipes because it maintains all the characteristics of fresh tomatoes, including peel and seeds. The unique and typically homemade texture of fresh tomatoes, roasted, peeled and strained leaving a delicious and very fine pulp great for sauces, pizzas and bruschette or as a base for more traditional recipes.
Ingredients for 4 people
|Rustic tomato sauce 700g||1 lt|
|Basil||1 small bunch|
|Extra virgin olive (EVO) oil||as required|
|Stale bread (at least 3 days old)||300 g|
|Vegetable broth||1 lt|
Slice the bread in pieces and soak it in the broth for a few minutes to soften it. Meanwhile prepare the tomato sauce with Pomì rustic sauce and a base of garlic, EVO oil and basil. Once the tomato sauce has cooked, dunk the soaked bread in it and cook until the liquids dry. Serve the Pappa al Pomodoro with a raw EVO oil and some basil leaves.