Pappa al pomodoro

Preparation

1. Finely slice the onions and sauté them in a saucepan with the whole garlic cloves and plenty of extra virgin olive oil.
2. Add the peeled tomatoes with their juice and mix well. Adjust the salt and sugar, tasting to balance the acidity of the tomatoes. Add a pinch of chilli pepper.
3. When the sauce comes to the boil, directly add the 300 g of broken bread and let it cook until the desired consistency is achieved. With the heat off, use a whisk to gently break it up.
4. Add vegetable stock a little at a time until the desired density is reached. Taste and adjust salt if necessary.
5. Serve the pappa al pomodoro on a plate and, if desired, add a sprinkling of Parmesan cheese, a grinding of black pepper and a drizzle of extra virgin olive oil.