Pappa al Pomodoro from a Tuscany Culinary Tour

Instructions

1. Take tomatoes, cut with a cross using a knife, and dip them into boiling water for a few seconds. When the skin of the tomato begins to come off, put the tomatoes into cold water.
2. Cut the garlic and celery into big pieces. Then, start to sauté the garlic and celery in olive oil. When the oil begins to heat up, all the scents will emerge, and then it’s time to add the tomatoes.
3. Cook the mixture over medium heat for about five minutes, and then add the dry bread (which you’ve cut into medium-large pieces).
4. Continue to cook, and add the vegetable broth (fresh vegetable broth is made very simply, simply combine cold water, celery, carrot, and onion, then boil for about 45 minutes).
5. Wait until the liquid evaporates and then when it starts to stick, add more vegetable bouillon. Repeat three times.
6. Remove the celery and garlic, and start to smash the bread with a spoon.
7. Take a whisk, and mix the tomato soup to your liking by adding salt, pepper, fresh basil leaves, and extra virgin olive oil.
   Buon Appetito!