Pappa al pomodoro Recipe - Los Angeles Times
The first time I had the Tuscan dish pappa al pomodoro, I was in my early 20s, considerably thinner and channeling my inner cosmopolitan at the famed restaurant Coco Lezzone in Florence, Italy. At...
Ingredients
- Extra-virgin olive oil
- 4 peeled and smashed garlic cloves
- 6 sage leaves
- 3 pounds ripe stewing tomatoes, quartered and stem end removed
- Kosher salt, preferably Diamond Crystal
- Freshly ground black pepper, or red chile flakes, to taste
- 5 large or 8 small basil leaves
- 3 or 4 slices of rustic bread, lightly toasted
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