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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe comes from my mother, my granmother, my ancestry. This is the way women of ma family prepare this thick bread and tomato soup, a classic Florentine favorite. Ingredients:
500 g peeled tomatoes, chopped |
250 g stale bread, cut into smallish pieces (preferably tuscan bread, without salt) |
carrot, red onion, celery chopped |
basil and thyme |
2 tablespoons extra virgin olive oil |
salt and pepper |
Directions:
1. Lighet fried carrot, red onion. In 10 minutes add peeled tomatoes, chopped and 1 glass of water.
2. Finally add bread and leave cooking for 30 minutes.
3. Serve cold using a silicon molde, adding a bit of fresh cut basil and a swirl of good olive oil on top. And remember, always cut fresh basil with your hands, not with a knife or scissors!
4. Buon Appetito.
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