Pecan Free Pappa al Pomodoro
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Learn more →Ingredients
4 servings
- ⅓ cup extra-virgin olive oil, plus more for serving
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 cups vegetable broth or water
- ½ lb (about 6 cups loosely packed) stale crusty bread, crusts on, torn into rough 1-inch pieces
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup fresh basil leaves, roughly torn
Instructions
- 1
Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is softened and just beginning to turn golden at the edges, about 3–4 minutes. Watch closely so the garlic does not brown.
- 2
Add the crushed tomatoes with their juices and the broth. Stir to combine, raise the heat to medium, and bring to a steady simmer. Cook uncovered, stirring occasionally, until the tomatoes have broken down and the sauce has deepened slightly in color, about 10 minutes.
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