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Pappa al Pomodoro

Serves 4 to 6 Soup vegetarian, Soups

Pappa al Pomodoro

Pappa al Pomodoro is a comforting Tuscan dish that transforms simple ingredients into a rich, flavorful soup. It's a staple in homes across Tuscany, where cooks use generous amounts of olive oil, perfectly ripe tomatoes, and stale bread to create a meal that's both humble and satisfying.

The taste is a harmonious blend of sweet tomatoes, fragrant garlic, and fresh basil, all brought together by the creamy texture of soaked bread. A sprinkle of Parmigiano-Reggiano adds a savory depth, while a touch of sea salt enhances the natural flavors. It's a dish that captures the essence of Tuscan cooking, straightforward and delicious.

Ingredients

  • 600 gvery ripe tomatoes — crushed
  • 300 gday-old Tuscan bread — torn
  • 4 clovesgarlic — sliced
  • 6 tbspextra virgin olive oil
  • 1 handfulbasil leaves — torn
  • 500 mlwater
  • 40 gParmigiano-Reggiano — grated
  • to tastefine sea salt

Method

  1. Begin by preparing the soffritto. In a large pot, heat 6 tablespoons of extra virgin olive oil over medium heat. Peel and thinly slice 4 cloves of garlic, then add them to the pot. Stir occasionally, allowing the garlic to soften and become fragrant without taking on any color. This will infuse the oil with a deep, aromatic base crucial for the dish.
  2. While the garlic is softening, prepare the tomatoes. Use 600 g of very ripe tomatoes, roughly chopping them into small pieces. Once the garlic is ready, add the chopped tomatoes to the pot. Stir to combine, and let the tomatoes cook down, releasing their juices. You'll know they're ready when they begin to break down and form a thick, chunky sauce.
  3. Tear 300 g of day-old Tuscan bread into bite-sized pieces. Add the bread to the pot along with 500 ml of water. Stir well, ensuring the bread is fully submerged and begins to absorb the tomato juices. The mixture should start to thicken as the bread breaks down, creating a porridge-like consistency.
  4. Reduce the heat to low and let the mixture simmer gently. Stir occasionally, breaking up any large pieces of bread with a wooden spoon. The goal is to achieve a silky, homogenous texture where the bread has almost dissolved into the tomatoes. This should take about 15-20 minutes, but focus on the texture rather than time.
  5. Once the desired consistency is reached, taste the pappa for seasoning. Add fine sea salt to taste, keeping in mind that the Parmigiano-Reggiano will also add saltiness. Tear a handful of basil leaves and stir them into the pot, allowing their aroma to infuse the dish.
  6. Finish the dish by grating 40 g of Parmigiano-Reggiano over the top. Stir it into the pappa until it melts and is evenly distributed. Drizzle a bit more extra virgin olive oil over the surface for added richness and shine. Serve warm, allowing the flavors to meld and the dish to showcase its rustic, comforting nature.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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