Pappa with tomato

To prepare the best pappa col pomodoro recipe, plunge the tomatoes into boiling water for a few seconds, peel them, remove the seeds, and chop them into small pieces.
In a saucepan, sauté the garlic cloves with the thinly sliced onion.
Remove the garlic once golden, add the tomatoes and basil, and cook for about ten minutes.
Add the thinly sliced bread, mix well, and once the bread has absorbed the tomato sauce, add the boiling broth, seasoning with salt and pepper.
Simmer for about fifteen minutes until the mixture reaches a thick, porridge-like consistency, adding more broth if necessary.
Let it rest for half an hour and serve warm with a drizzle of raw Toscano P.G.I. oil.