Pappa al Pomodoro

Even with less than perfectly ripe tomatoes, this was a delish (and completely vegetarian) main dish. Relative to some of the other recipes in this cookbook, the preparation is really straightforward and the end result is very satisfying and filling. This is one recipe where using your best olive oil to finish is really worthwhile.

I used a two day old rosemary bread and was not at all unhappy with the result.

I followed the Zuni recommendation and paired this with a pinot noir and it was so good. Side dish was the broccoli salad from Cookwise -- the green of the salad contrasted nicely with this dish and made for a very appealing presentation.