* Chop the tomatoes; peel and crush the garlic cloves. * Sauté the peeled, crushed garlic cloves in a pan with 6 tablespoons of EVO oil, ensuring they don’t burn; add a hint of chili and the previously peeled and chopped tomatoes, so add the basil. * Bring to the boil and after a few minutes, add all the broth. * Season with salt and return to the boil, then add the bread in thin slices. Cook for 15 minutes. * Remove the pan from the heat and leave covered for about an hour. * Before serving, stir carefully and drizzle with a little EVO oil, then dust with pepper.This Vegetarian-Vegan recipe is now ready…
​
Enjoy!
katiaruit
It is suprisingly better than it looks like and/or anticipated. Ate it in Florence years ago. My attempts at making it were disappointing thou
skully352
Looks and sounds fantastic! Thanks for the recipe!
Edgecased
Is this basically a thin marinara sauce, but with bread added?
I mean, that sounds awesome if I’m right, I’ve been looking for an excuse to eat a pot of marinara.
MightyFrex
Thanks for sharing. TIL this is a “real” dish! It takes me back to when my grandma-in-law was still alive. She was a country lady and excellent cook. And a top-tier g-Ma, for sure but I digress.
She would make this dish but the only spices she used were salt, lots of black pepper and a healthy pinch of brown sugar. She made it whenever the bread was going stale. Sounds sus but it was very delicious and only lightly sweet. So cool to see a possible origin of her dish.
Madwoman-of-Chaillot
I grew up eating this (in Tuscany). Thank you for posting!
7 Comments
**INGREDIENTS**
– 300g of home-style bread
– 500g of ripe tomatoes
– 1L of vegetables broth
– 3 cloves garlic
– Chili pepper
– A few basil leaves
– EVO oil
– Salt & pepper to taste
​
**DIRECTION**
​
* Chop the tomatoes; peel and crush the garlic cloves.
* Sauté the peeled, crushed garlic cloves in a pan with 6 tablespoons of EVO oil, ensuring they don’t burn; add a hint of chili and the previously peeled and chopped tomatoes, so add the basil.
* Bring to the boil and after a few minutes, add all the broth.
* Season with salt and return to the boil, then add the bread in thin slices. Cook for 15 minutes.
* Remove the pan from the heat and leave covered for about an hour.
* Before serving, stir carefully and drizzle with a little EVO oil, then dust with pepper.This Vegetarian-Vegan recipe is now ready…
​
Enjoy!
It is suprisingly better than it looks like and/or anticipated. Ate it in Florence years ago. My attempts at making it were disappointing thou
Looks and sounds fantastic! Thanks for the recipe!
Is this basically a thin marinara sauce, but with bread added?
I mean, that sounds awesome if I’m right, I’ve been looking for an excuse to eat a pot of marinara.
Thanks for sharing. TIL this is a “real” dish! It takes me back to when my grandma-in-law was still alive. She was a country lady and excellent cook. And a top-tier g-Ma, for sure but I digress.
She would make this dish but the only spices she used were salt, lots of black pepper and a healthy pinch of brown sugar. She made it whenever the bread was going stale. Sounds sus but it was very delicious and only lightly sweet. So cool to see a possible origin of her dish.
I grew up eating this (in Tuscany). Thank you for posting!
Finalmente la cucina Fiorentina!