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RECIPE:
Tomato and Bread Soup, Pappa al Pomodoro

This dish is a Tuscan classic of which there are many versions. Considered "cucina povera," it is nonetheless a regional favorite.

Serving: Serves: 4-6
Total Time: 1 hour 45 minutes

INGREDIENTS:
Onion 1
Olive oil 1/3 cup
Garlic clove 6
2 pounds Tomatoes
2 tablespoons Fresh, chopped basil leaves
Chicken stock 1 qt/1 1/4 L
Stale whole wheat bread 6 thick slices
Salt and freshly ground pepper to taste
1 teaspoon Sugar
Grated Parmesan cheese to taste


DIRECTIONS:
Peel and finely dice the onions. Peel and mince the garlic. Peel, seed, and chop the tomatoes. Remove the crusts from the bread and dice.

Sauté the garlic and onion in the olive oil over medium heat until golden brown. Add the tomatoes and half the basil. Simmer for 10 minutes.

Add the stock and increase the heat to high. When it starts to boil, add the bread and stir well until it comes to a boil again. Season, to taste, with salt and pepper. Stir in the sugar. Cover and let simmer, reducing the heat to medium-low, for 1 hour.

Before serving, add the remaining basil. Serve hot or cold with additional basil as needed. Drizzle with olive oil and grated cheese as desired..