Pappa al Pomodoro

Name: Pappa al Pomodoro
Yield: Serves 6
Cuisine: Europe, Italian
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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Appears in Cook's Illustrated July/August 2023

When tomatoes are abundant and bursting with juices, it's time for the simple, belly-warming Tuscan porridge pappa al pomodoro.

SERVES6

TIME40 minutes

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WHY THIS RECIPE WORKS

For our version of this classic Tuscan tomato and bread dish, we started by grating the tomatoes, which quickly reduced their flesh to pulp without any need to peel or chop them. After gently sautéing sliced garlic cloves in olive oil, we a...

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