Pappa al Pomodoro
When tomatoes are abundant and bursting with juices, it's time for the simple, belly-warming Tuscan porridge pappa al pomodoro.
Keywords
- Main Courses
- Italian
- Europe
- Cheese
- Vegetables
- Eggs & Dairy
- Fruits & Vegetables
- Weeknight
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Cooking tools:
- Dutch oven
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 3 pounds ripe tomatoes, halved through equator
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- 3 garlic cloves, sliced thin
- 1 teaspoon table salt
- ½ teaspoon pepper
- Pinch red pepper flakes
- 2 cups water
- 2 sprigs fresh basil, plus 2 tablespoons chopped
- 6 ounces thinly sliced country-style bread
- Grated Parmesan
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