Pappa Al Pomodoro

Scald the tomatoes, peel, seed and quarter. Finely chop the garlic and sauté in olive oil in a large pot until light. Add the tomatoes, basil and chili pepper and steam for about 5 minutes with the lid on. Remove the chili pepper again. Pour in the beef broth and season everything with salt and pepper. Once the soup returns to a boil, add the thinly sliced bread and simmer, covered, for another 15 minutes. Meanwhile, stir vigorously repeatedly to make a thick porridge. Remove the pot from the heat and let the soup rest for at least 1 hour. Before serving, reheat the soup, pour into plates and drizzle each with a little fine olive oil.

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