Name: Pappa al Pomodoro
Yield: 4
Ingredients: 3/4 c. thinly sliced leeks -; 4 lb. ripe tomatoes (6 to 8 large) -; 2 tbsp. extra-virgin olive oil -; 2 clove garlic -; 2 1/2 c. cubed peasant bread -; 1/2 tsp. salt -; 1/4 tsp. Freshly ground pepper -; 20 leaves fresh basil -

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Ingredients for - Pappa al Pomodoro

1. 3/4 c. thinly sliced leeks -

2. 4 lb. ripe tomatoes (6 to 8 large) -

3. 2 tbsp. extra-virgin olive oil -

4. 2 clove garlic -

5. 2 1/2 c. cubed peasant bread -

6. 1/2 tsp. salt -

7. 1/4 tsp. Freshly ground pepper -

8. 20 leaves fresh basil -

How to cook deliciously - Pappa al Pomodoro

1. Stage

Wash leeks thoroughly and set aside. Scald tomatoes briefly in boiling water; let cool, then slip off skins with a knife. Cut tomatoes in half crosswise; seed by squeezing over a strainer set in a bowl to collect juice. Cut tomatoes into chunks; set tomatoes and juice aside.

2. Stage

In a small non-reactive stockpot, heat 2 tablespoons olive oil over medium-low heat. Add garlic and leeks; cook, stirring occasionally, until translucent, 5 to 7 minutes. Increase heat to medium high and add tomatoes and juice. Simmer, stirring occasionally, until tomatoes are somewhat broken down and very juicy, 15 to 20 minutes.

3. Stage

Add bread; cook, stirring and breaking up the bread with a wooden spoon until liquid is absorbed, about 5 minutes. Stir in the salt and pepper. Remove from heat and let stand to come to room temperature. Just before serving, stir in the torn basil. Drizzle each serving with extra-virgin olive oil, if desired.