Pappa al pomodori
1/4 l. extra virgin olive oil
3 cloves of garlic
10 g sage leaves
250 g hearty rustic bread (Ciabatta, Farmers bread or Foccacio)
salt and freshly ground pepper
2 l. Clear chicken broth
1 kg peeled tomatoes
1 Heat the oil in a pan over a medium heat. Add the garlic and sage leaves and fry until the garlic turns golden, remove from the pan.
2 Cut the bread into thin slithers, add them to the oil in the pan and cook, stirring constantly with a wooden spoon golden brown. Season with salt and pepper.
3 Bring the broth to a boil.
4 Pass the tomatoes through a sieve over the bread mixture or chop finely and cook for a few minutes, stirring over high heat.
5. Pour on the hot broth, add the garlic and sage and reduce heat to low and simmer with the lid on for 20 minutes.
6 If necessary season with salt and serve.
If the tomato flavor is not enough, due to the sort or ripeness of the tomatoes add a little tinned tomatoes or soffritto from a packet !!!