Pappa al Pomodoro

• 150 ml extra virgin olive oil, preferably Tuscan
• 2 garlic cloves, sliced
• 300

To make the homemade tomato pulp, put all the ingredients into a pan, cover with water and simmer gently until everything is soft. Blend to a fine purée in a blender.

Put 120ml of the olive oil into an earthenware pot (if possible), add the garlic and sweat for a minute. Add the bread, water, sage leaves and some salt and pepper to taste. Over a low heat, let the bread dissolve; you may