500 g ripe tomatoes
1 large clove of garlic
1 small onion (approx. 70 g)
150 g white bread (also from the day before)
1 bunch basil
100 g Stracciatella
Wash the tomatoes and puree them in a blender.
Peel onion and garlic and chop finely. Heat 2-3 tbsp olive oil in a pan and sauté the onion and garlic.
Add the pureed tomatoes and simmer for 15-20 minutes. Season with salt and pepper.
Cut the white bread into pieces or slices and add to the tomato sauce. Chop well with a wooden spoon to make a very thick soup.
Wash the basil, pluck the leaves and add to the soup. Heat again, spread on plates and add a spoonful of Stracciatella. Sprinkle with some olive oil and garnish with basil.
Originally a rustic dish for bread use, the Pappa al pomodoro also tastes lukewarm.