Italian
Pappa al pomodoro
A rustic Tuscan tomato and bread soup made with ripe tomatoes, stale country bread, basil, garlic, and good olive oil. It should be thick, soft, and comforting, with the bread fully melted into the tomatoes.
Ingredients
- Stale Tuscan-style country bread, crusts mostly removed and torn into pieces180g
- Ripe tomatoes, peeled and chopped, or good-quality canned peeled tomatoes500g
- Extra-virgin olive oil3 tbsp, plus more to serve
- Garlic cloves, lightly crushed2
- Fresh basil leaves10 to 12
- Hot vegetable broth or hot water1 1/2 cups
- Fine sea saltto taste
- Freshly ground black pepperto taste
Method
- If using fresh tomatoes, score the skins, blanch them briefly in boiling water, peel, seed lightly, and chop them.
- Warm the olive oil in a heavy saucepan over low heat, add the crushed garlic, and let it gently perfume the oil without browning.
- Add the tomatoes with a pinch of salt and a few basil leaves, then simmer over medium-low heat for 15 to 20 minutes until the tomatoes have softened into a sauce.
- Remove the garlic if you prefer a milder flavor, then add the torn stale bread and stir well so it absorbs the tomato sauce.
- Pour in enough hot broth or water to loosen the mixture, then cook gently for 10 to 15 minutes, stirring often, until the bread breaks down into a thick, creamy pappa.
- Turn off the heat, tear in the remaining basil, adjust with salt and black pepper, and let the soup rest for 5 minutes.
- Serve warm or at room temperature in shallow bowls with a generous drizzle of extra-virgin olive oil.
Common questions
Can I use regular sandwich bread instead of stale Tuscan bread?
Yes, but the texture will be softer and less rustic. Use sturdy bread with a tight crumb, skip very soft enriched breads, and add the liquid gradually so it becomes thick and spoonable, not mushy.
How long does pappa al pomodoro take from start to finish?
Plan on about 35 to 45 minutes total. Fresh tomatoes add a few minutes for blanching and peeling, while canned tomatoes shorten prep. The simmering and final bread-cooking stage are the main hands-on timing steps.
What are the most common mistakes to avoid?
Don’t brown the garlic, which can make the soup bitter. Don’t add too much broth at once; the dish should stay thick. Also avoid fresh bread unless it’s properly dried, or it can turn pasty instead of creamy.
How should I store leftovers, and can I reheat them?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth, stirring often. It thickens as it sits, so loosen it before serving.
What’s the best way to serve it?
Serve warm or at room temperature in shallow bowls, with a generous drizzle of extra-virgin olive oil and a few torn basil leaves. It pairs well with a simple green salad or grilled vegetables.