Pappa al Pomodoro | Traditional Tuscan Tomato Bread Soup
Discover the authentic Pappa al Pomodoro recipe, a traditional Tuscan soup made with ripe tomatoes and stale bread. Perfect for a comforting meal any time of the year.
Monday, April 27, 2020
Ingredients
- 200 gr of stale Tuscan bread
- 2 cloves of garlic
- 150 gr of onion
- 50 gr of Extra Virgin Olive Oil
- 850 of peeled tomatoes
- 300 gr of vegetable broth
- 8 leaves of basil
- Salt and Pepper to taste
Instructions
- Prepare the Soffritto: Start by finely chopping the onion and garlic. In a large pan, heat a drizzle of extra virgin olive oil over low heat. Add the onion and garlic and sauté for 10-15 minutes until they are soft and translucent. This creates the base flavor for the Pappa al Pomodoro.
- Add the Peeled Tomatoes: Pour the peeled tomatoes into the pan and crush them with a fork to achieve a rustic texture. Season lightly with salt and let the sauce simmer until it thickens slightly, enhancing the deep tomato flavor.
- Slice the Stale Tuscan Bread: While the sauce is cooking, cut the stale Tuscan bread into slices about 1 cm thick. Stale bread is essential for achieving the perfect texture in Pappa al Pomodoro.
- Combine Broth, Basil, and Bread: Once the tomato sauce is ready, add the fresh basil leaves, 300 g of hot vegetable broth, and the pieces of stale bread. Stir well to combine all the ingredients, allowing the bread to soak up the tomato and broth mixture.
- Let the Mixture Rest: Cover the pan with a tight-fitting lid and let it rest for 10-15 minutes. This step is crucial for the bread to absorb the liquid fully and soften, creating the signature thick consistency of Tuscan Pappa al Pomodoro.
- Mash to Desired Consistency: After resting, use the back of a spoon to mix and mash the bread until it reaches a porridge-like consistency. If needed, add more broth to adjust the texture to your liking, whether more moist or creamy.
- Mash to Desired Consistency: After resting, use the back of a spoon to mix and mash the bread until it reaches a porridge-like consistency. If needed, add more broth to adjust the texture to your liking, whether more moist or creamy.
- Season and Serve: Taste the Pappa al Pomodoro and adjust the salt if necessary. Finish with a generous drizzle of extra virgin olive oil for a rich, authentic flavor. Serve immediately for a warm and comforting dish that embodies the flavors of Tuscany. Enjoy this delicious Pappa al Pomodoro recipe that brings the taste of traditional Tuscan cuisine to your table!