Pappa al Pomodoro (Tuscan Bread and Tomato Soup)

Pappa Al Pomodoro soup in a bowl garnished with a basil leaf.

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5 from 1 vote

Pappa al Pomodoro (Tuscan Bread and Tomato Soup)

Try this Tuscan poor man's Pappa Al Pomodoro - a hearty bread and tomato soup made with the most humble ingredients.

Prep Time5

Cook Time40

Total Time30

Course: Soup

Cuisine: Italian

Servings:

Calories: 557kcal

Author: Svi

Ingredients

300 grams stale bread , 10-11 oz, see Note 1
800 grams canned or fresh tomatoes , equals 1 28-oz can of canned tomatoes - see Note 2
1 tablespoon tomato paste
2 cloves garlic
1 pinch peperoncino(chilli flakes)
Extra virgin olive oil , for frying garlic, for seasoning in the pot, for serving
Handful fresh basil leaves
Salt, pepper to taste

Instructions

In a large shallow casserole or pan add a generous splash of extra virgin olive oil (about ¼cup), garlic crushed with a flat knife and hot pepper flakes. Warm the oil until garlic becomes fragrant, then remove it. Set the heat to low.
Peel tomato skin from canned tomatoes and if using a large variety, break them into pieces or roughly chop then add to the pan. If using canned diced tomatoes or cherry tomatoes add them directly to the pan. Let simmer for 15 minutes.
While tomatoes are cooking put stale bread in a large bowl and fill it with cold water until all bread is covered. Let soak for 10-12 minutes.
Break down any tomato chunks with a wooden spatula.
Add tomato paste, water and salt. Stir well.
Squeeze soaked bread to remove water and crumble it into pieces.
Add bread to the tomato sauce and stir until combined with the sauce.
Taste and add more salt if needed. Cover with a lid and let simmer on low heat for another 10 minutes. If pappa al pomodoro is too dry, add a little more water.
Turn the heat off, add fresh basil and a generous drizzle of extra virgin olive oil. Let rest for at least 15 minutes before serving.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

Note 1: preferably Tuscan bread, which is unsalted, works best, but any crusty, several days-old bread will do.

Note 2: If using fresh tomatoes: make a cross cut on each tomato, them place them in the bowl and cover with hot boiling water. Let sit for a few minutes then drain and peel off the skin. Cut tomatoes in half and discard all the seeds. Roughly chop the pulp.

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