Pappa Al Pomodoro Recipe by Debora#maniinpasta
Cooking Instructions 1 Dice the cherry tomatoes. 2 Thinly slice the green onion and garlic clove. 3 Sauté the onion and garlic in a large skillet until they soften and can be mashed with a fork. 4 Add the tomatoes and tear in the basil leaves by hand. 5 Season with salt and pepper, and cook over medium heat for about 10 minutes. 6 When the tomatoes start to break down, gradually add the bread. 7 If needed, add hot water infused with basil (boil water with a few basil leaves). 8 Continue adding bread as it starts to break down. 9 Keep cooking, adding more water if necessary, until the bread turns into a thick, porridge-like consistency. 10 Taste and adjust the salt if needed. 11 Serve warm or cold, drizzled with a little extra-virgin olive oil. 1 Dice the cherry tomatoes. 1 Dice the cherry tomatoes. 2 Thinly slice the green onion and garlic clove. 2 Thinly slice the green onion and garlic clove. 3 Sauté the onion and garlic in a large skillet until they soften and can be mashed with a fork. 3 Sauté the onion and garlic in a large skillet until they soften and can be mashed with a fork. 4 Add the tomatoes and tear in the basil leaves by hand. 4 Add the tomatoes and tear in the basil leaves by hand. 5 Season with salt and pepper, and cook over medium heat for about 10 minutes. 5 Season with salt and pepper, and cook over medium heat for about 10 minutes. 6 When the tomatoes start to break down, gradually add the bread. 6 When the tomatoes start to break down, gradually add the bread. 7 If needed, add hot water infused with basil (boil water with a few basil leaves). 7 If needed, add hot water infused with basil (boil water with a few basil leaves). 8 Continue adding bread as it starts to break down. 8 Continue adding bread as it starts to break down. 9 Keep cooking, adding more water if necessary, until the bread turns into a thick, porridge-like consistency. 9 Keep cooking, adding more water if necessary, until the bread turns into a thick, porridge-like consistency. 10 Taste and adjust the salt if needed. 10 Taste and adjust the salt if needed. 11 Serve warm or cold, drizzled with a little extra-virgin olive oil. 11 Serve warm or cold, drizzled with a little extra-virgin olive oil. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fresh Garden Salad Cheesy Egg Burger Chicken gnocchi soup Manoushe (منقوشه) - Lebanese Flatbread with Toppings Boiled aam panna Fresh Garden Salad Cheesy Egg Burger Chicken gnocchi soup Manoushe (منقوشه) - Lebanese Flatbread with Toppings Boiled aam panna Farali Buff Vada Rajasthani gatte ki sbji Coconut milk powder burfi Fried beef,rice and cabbage Vermicelli Kheer Chicken smocked kabab.. Berry-go-Round! Corn palak paneer Fresh Garden Salad Rasmalai Farali Buff Vada Rajasthani gatte ki sbji Coconut milk powder burfi Fried beef,rice and cabbage Vermicelli Kheer Chicken smocked kabab.. Berry-go-Round! Corn palak paneer Fresh Garden Salad Rasmalai