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Ingredients
½ pound loaf stale Tuscan or other peasant bread
3 pounds very ripe tomatoes
6 tablespoons extra-virgin olive oil
1 large garlic clove, sliced
12 large basil leaves
Freshly ground black pepper to taste
Freshly grated Parmigiano Reggiano to taste (optional)
Nutritional analysis per serving (5 to 6 servings as first course)
28 grams carbs; 267 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 4 grams fiber; 191 milligrams sodium; 6 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut bread into large chunks. If any of the center is soft, discard it.
- Step 2
Cut tomatoes in half. Squeeze out the seeds and discard. Cut tomatoes into large chunks.
- Step 3
Heat oil in a large pot and saute garlic until it begins to brown.
- Step 4
Stir in the tomatoes and cook for about 5 minutes, until they soften.
- Step 5
Add bread and continue cooking, stirring occasionally, until bread has absorbed most of the liquid.
- Step 6
Shred basil and stir in along with the pepper. Allow mixture to stand for about 15 minutes or longer. Serve lukewarm or at room temperature. If desired, serve with grated Parmigiano, about one tablespoon a serving.
Private Notes