Pappa al pomodoro (Tomato soup)

1. Chop the garlic and sauté it in a pan with a drizzle of oil. Add the Rodolfi Classic Tomato Purée and a pinch of salt. Cook on low heat for at least 30 minutes.

2. Meanwhile, slice the bread and cut each slice in half.

3. When the sauce is ready, add some water (the amount depends on the type of bread used) and stir.

4. Immerse the bread slices in the sauce, ensuring they are fully soaked. If needed, use a ladle. Cover the pan with a lid and let it rest for about 15 minutes off the heat.

5. After this time, return the pan to low heat for another 5 minutes or until the bread has broken down into a thick “pappa.” Turn off the heat, adjust the salt, and drizzle with plenty of olive oil and fresh basil leaves.

6. Stir well and serve the pappa warm, at room temperature, or chilled, with a final drizzle of olive oil as garnish.