Substitute Gorgonzola for the Parmesan, and substitute rosemary for the basil.Called Pappa al Pomodoro in Italian, this is a rich and creamy stew flavored with fresh basil and two cheeses. It’s similar to a bread pudding, but looser because it doesn’t contain any eggs.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 2 hours in a medium slow cooker
3 pounds ripe plum tomatoes
1 (1-pound) loaf Italian or French bread
1/4 cup olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 to 4 cups whole milk
1/2 cup firmly packed chopped fresh basil
1/2 cup grated whole milk mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish
Vegetable oil spray
1. Grease a slow cooker liberally with vegetable oil spray. Rinse tomatoes and discard core. Cut tomatoes in half and squeeze over the sink to remove seeds. Cut tomatoes into 1-inch dice, and set aside. Cut bread into 1/2-inch cubes, and place cubes in the slow cooker.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add tomatoes and cook an additional 5 minutes, or until tomatoes soften. Scrape mixture into the slow cooker.
3. Add milk and basil to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, stirring midway through the cooking time, or until mixture is thick and creamy.
4. If cooking on Low, raise the heat to High. Stir mozzarella and Parmesan cheeses into the slow cooker, and cook for an additional 10 to 15 minutes, or until cheeses melt. Season to taste with salt and pepper, and serve hot, garnishing each serving with additional basil leaves.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute Gorgonzola for the Parmesan, and substitute rosemary for the basil.