pancotto pomodoro



Serves 4
  • 1 kg of ripe red tomatoes
  • 50 g of celery, carrot and onion, chopped & mixed
  • 1 clove of garlic, finely chopped
  • Basil
  • 500 g of day old bread
  • Extra-virgin olive oil “Colleruita”
  • Salt and pepper
Blanch the tomatoes in boiling water for 1 minute. Cool off, then remove skins.
Quarter, remove seeds and chop into pieces.
Fry the garlic, celery, carrot and onion in the oil.
Add the tomatoes to the pan with ½ litre of water. Add salt and pepper.
Boil for around 20 minutes.
Remove from the heat, add the bread cut into cubes.
When the bread softens, blend together with a whisk. Add the chopped basil leaves and extra-virgin olive oil “Colleruita”.
Serve hot.