Tomatoes, bread, basil and olive oil become a soft, satisfying dish. This home version uses peeled tomatoes so you can make it outside the fresh-tomato season.
Recipe at a glance
Makes4 modest servings
Preparation10 minutes
CookingAbout 20 minutes, plus a short rest
Ingredients
- 800 g crushed peeled tomatoes
- 4 thick slices dry, edible Tuscan-style bread
- 2 garlic cloves
- Extra virgin olive oil, to coat the pan and finish
- About 240 ml hot water, adjusted to the loaf
- Around 20 basil leaves
- A little dried chilli, optional
- Salt
Method
- Soak the bread briefly in cold water until it softens. Squeeze out excess water and break it into pieces.
- Warm a film of olive oil in a saucepan with the garlic and optional chilli. Add the tomatoes and cook gently until the sauce softens and thickens.
- Add the bread and the hot water. Simmer for about 10 minutes, stirring so the bread becomes part of the tomato base. Add more water a little at a time if needed.
- Taste for salt, remove from the heat and add the basil and a little olive oil. Let the texture settle for a few minutes, then serve warm. Remove whole garlic cloves if you left them intact.
Ingredient notes
The weight and absorbency of four bread slices vary by loaf, so the water is a starting point. Choose firm bread and add liquid gradually. If using a salted loaf, taste before seasoning.
The technique that matters
The bread should integrate with the tomato rather than float as separate chunks. If the mixture is watery, give it more gentle cooking and stirring. If it becomes a dry paste, loosen it with a little hot water.
At the Tuscan table
This is one Tuscan use of yesterday’s loaf, with a different identity from ribollita. Basil-and-garlic versions are common, while family and local preparations vary.
Recipe adapted in original wording from Visit Tuscany / Juls’ Kitchen.