Pappa al Pomodoro

Ingredients

• ½ pound loaf stale Tuscan or other peasant bread
• 3 pounds very ripe tomatoes
• 6 tablespoons extra-virgin olive oil
• 1 large garlic clove, sliced
• 12 large basil leaves
• Freshly ground black pepper to taste
• Freshly grated Parmigiano Reggiano to taste (optional)

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    314 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 7 grams protein; 244 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 to 6 servings as first course; 3 as main course

Preparation

1. Cut bread into large chunks. If any of the center is soft, discard it.
2. Cut tomatoes in half. Squeeze out the seeds and discard. Cut tomatoes into large chunks.
3. Heat oil in a large pot and saute garlic until it begins to brown.
4. Stir in the tomatoes and cook for about 5 minutes, until they soften.
5. Add bread and continue cooking, stirring occasionally, until bread has absorbed most of the liquid.
6. Shred basil and stir in along with the pepper. Allow mixture to stand for about 15 minutes or longer. Serve lukewarm or at room temperature. If desired, serve with grated Parmigiano, about one tablespoon a serving.