Fresh Tomato And Basil Pappa Al Pomodoro Recipe by Dario de Blasiis
Cooking Instructions 60 min 1 Score the tomatoes with a cross along their length using a very sharp knife. Place them in boiling water for no more than 1 minute, drain, then immediately plunge them into cold water. Peel off the skins and remove the green stem area. 2 Slice the tomatoes in half lengthwise and remove the central core if it’s tough and white, but leave the seeds. Cut the tomatoes into fairly large pieces. 3 Remove the crust from the bread and cut the soft inside into cubes about 1/2 to 3/4 inch (1–2 cm) wide. 4 In a wide, shallow pot, lightly sauté the garlic in olive oil and remove it before it browns. Add the tomato pieces, stir, add plenty of chopped basil, season with salt, and cook over low heat for about 10 minutes, stirring but without crushing the tomato pieces. 5 Add a little water to the tomatoes, bring back to a boil, and cook for no more than 5 minutes. At this point, the mixture should be fairly liquid and a bright red color. 6 Add the bread cubes and gently stir over medium heat just until the bread is fully soaked with the sauce but not falling apart. This will take 1 or 2 minutes at most. 7 Serve immediately, topping each plate with more fresh basil, a light grind of pepper, and a generous drizzle of high-quality olive oil. 1 Score the tomatoes with a cross along their length using a very sharp knife. Place them in boiling water for no more than 1 minute, drain, then immediately plunge them into cold water. Peel off the skins and remove the green stem area. 1 Score the tomatoes with a cross along their length using a very sharp knife. Place them in boiling water for no more than 1 minute, drain, then immediately plunge them into cold water. Peel off the skins and remove the green stem area. 2 Slice the tomatoes in half lengthwise and remove the central core if it’s tough and white, but leave the seeds. Cut the tomatoes into fairly large pieces. 2 Slice the tomatoes in half lengthwise and remove the central core if it’s tough and white, but leave the seeds. Cut the tomatoes into fairly large pieces. 3 Remove the crust from the bread and cut the soft inside into cubes about 1/2 to 3/4 inch (1–2 cm) wide. 3 Remove the crust from the bread and cut the soft inside into cubes about 1/2 to 3/4 inch (1–2 cm) wide. 4 In a wide, shallow pot, lightly sauté the garlic in olive oil and remove it before it browns. Add the tomato pieces, stir, add plenty of chopped basil, season with salt, and cook over low heat for about 10 minutes, stirring but without crushing the tomato pieces. 4 In a wide, shallow pot, lightly sauté the garlic in olive oil and remove it before it browns. Add the tomato pieces, stir, add plenty of chopped basil, season with salt, and cook over low heat for about 10 minutes, stirring but without crushing the tomato pieces. 5 Add a little water to the tomatoes, bring back to a boil, and cook for no more than 5 minutes. At this point, the mixture should be fairly liquid and a bright red color. 5 Add a little water to the tomatoes, bring back to a boil, and cook for no more than 5 minutes. At this point, the mixture should be fairly liquid and a bright red color. 6 Add the bread cubes and gently stir over medium heat just until the bread is fully soaked with the sauce but not falling apart. This will take 1 or 2 minutes at most. 6 Add the bread cubes and gently stir over medium heat just until the bread is fully soaked with the sauce but not falling apart. This will take 1 or 2 minutes at most. 7 Serve immediately, topping each plate with more fresh basil, a light grind of pepper, and a generous drizzle of high-quality olive oil. 7 Serve immediately, topping each plate with more fresh basil, a light grind of pepper, and a generous drizzle of high-quality 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 Upgraded Couscous Steak Lo mein Chicken tortilla soup Easy Emergency Kimchi Batter Fried Cube Steak Upgraded Couscous Steak Lo mein Chicken tortilla soup Easy Emergency Kimchi Batter Fried Cube Steak Beans and plantain Potato chops Khatta Meetha Poha chivda My Pork Sausage & Honey Pineapple. 😉 Icing cream Jaggery coconut ladoo Fried fish stew Aaloo ka paranrtha with tea Ragi ladoo Maandazi Beans and plantain Potato chops Khatta Meetha Poha chivda My Pork Sausage & Honey Pineapple. 😉 Icing cream Jaggery coconut ladoo Fried fish stew Aaloo ka paranrtha with tea Ragi ladoo Maandazi