This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.If you find your tomatoes a little lacking in taste, add a cup or two of good organic crushed tomatoes to enrich the flavour. The fresh basil, pepper and extra-virgin olive oil will pick it up! On our cooking courses in Tuscany we only use the best local extra virgin olive oil (from half a mile away!)
Find it online: https://organictuscany.org/recipes/pappa-al-pomodoro/