Prepare
10 minutes
Cook
35 minutes
Serve
Serves 4
Ingredients:
- Viola Vine tomatoes – 500 grams
- Carrots – 50 grams
- Celery – 50 grams
- Onion – 50 grams
- Pitted green olives – 50 grams
- Capers – 20 grams
- Stale bread – 8 slices
- Fresh Basil – 4 leaves
- Extra virgin olive oil – To taste
- Fine salt – To taste
Preparation:
- Slice your bread into eight slices about two centimetres thick. Lay two slices of bread at the bottom of each serving bowl. Wash the tomatoes and cut into small pieces. Set aside.
- Finely cut the celery, carrots, onion into pieces. On a high heat, fry the onion, celery, carrots, olives, and capers in some extra virgin olive oil in a non-stick pan for about 5-6 minutes. Add the tomato and lower the heat.
- Cook the Pappa al Pomodoro on a low heat for about 20 minutes. When all the ingredients are well cooked, remove the pan from the heat and pour plenty of Pappa al Pomodoro on top of the slices of bread in each serving bowl.
- Leave to rest for about 10 minutes and serve.
