Eichkatzerl`s Tuscan Tomato Soup

Summary

Ingredients

• 1 kg tomato (s), ripe
• 4 garlic clove (s)
• 7 slices white bread, coarse, stale (no toasted bread!)
• 1 handful basil
• salt and pepper
• sugar
• olive oil

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Instructions

1. Wash the tomatoes, cut them in half, remove the calyxes and cut into pieces.
2. Peel and roughly chop the garlic cloves.
3. Cut the white bread into cubes.
4. Pluck the basil leaves and cut into small pieces. Pick up the stems.
5. Heat olive oil in a saucepan (do not get too hot) and sweat the tomatoes in it. Add the garlic and season everything with salt, pepper and sugar to taste.
6. Add the basil stalks and bread and pour in just enough water to cover everything.
7. Let the soup simmer gently for about 30 minutes.
8. Now fish off the tomato skins and the herb stalks. Add the chopped basil and season again.
9. Finally, stir in a good dash of olive oil (or add to the soup served in plates) and serve immediately.
10. The Pappa di Pomodoro is a classic poor people`s meal from Tuscany, which once again made a virtue out of necessity. Only a few ingredients are processed into a fairly tasty meal.
11. This soup is rarely found in restaurants today, as it is often considered to be too simple and not very fancy. So far I have only been lucky enough to find them in a few country inns.