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Chop the herbs – except the basil – and let them brown in oil in a pot of non-stick aluminum or earthenware. Place the tomatoes and plenty of chopped basil and bring to the boil again.
Add the thinly sliced bread and hot vegetable broth. Cook for 10 minutes turning often to crush and melt bread. Add a sprig of basil, remove from heat and let rest.
It is eaten cold, warm or hot, but always with the olive oil and with pepper or chili to taste.
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