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Pappa di Pomodoro Toscana
from the kitchen of Sharmagne Leland-St. John

11 ounces of stale Tuscan bread
14 ounces of ripe tomatoes
1 quart of vegetable broth
2 garlic cloves
1 stem of fresh basil with leaves
1 teaspoon of sugar
Extra virgin olive oil
Salt and pepper to taste

Preheat the oven to 200ºF.

Bring the vegetable broth to a boil and keep warm during
the preparation of the tomatoes.

Take the stale bread and cut it into thin slices. Cover
a baking sheet with baking paper and arrange the
slices of bread, taking care to space them well apart.
Bake for a few minutes in the oven until toasty. Remove and set aside to cool.

Peel the garlic cloves and vigorously rub onto the slices
of bread. Then tear the slices into smaller pieces.

Wash the tomatoes under running water. Cut a small X in
the top, and blanch them in boiling water.

Drain them, saving the juice and continue to peel and remove
the seeds. Chop the tomatoes into slightly coarse pieces.

In a non-stick pan over a low heat, pour in the olive oil and
combine the garlic cloves you used to flavor the bread.

When the oil is warm, add the toasted bread.

Add the tomato juice, the chopped tomatoes and the broth,
completely covering the toasted slices.

Add the teaspoon of sugar, the torn leaves of basil, the salt
and pepper and cook over a low heat for approximately 40
minutes, stirring occasionally.

Ladle into 4 separate terra cotta bowls.

Garnish each bowl with a fresh basil leaf and sprinkle with
abundant amount of extra virgin olive oil.


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