Place the tomatoes in boiling water for 2 minutes. Then peel the tomatoes, cut them in half and remove the seeds. Cut the tomatoes and the bread into pieces, chop the garlic and put everything in a pot with the basil or mint leaves. Cover the ingredients with water
Simmer the soup at low heat. Stir occasionally until the tomatoes and the bread are fully cooked and the pappa is creamy. Season to taste with salt, puree the soup if you like. Add some fresh olive oil and enjoy, never hot, but rather warm or lukewarm. If you like it spicy, consider seasoning your soup with some pepper or chilli. Add some fresh herbs and roasted bread cubes to finish off.
Notes
Tip: if you want to prepare pappa al pomodoro in winter, use strained tomatoes instead of fresh ones – they are more aromatic