Pappa al pomodoro (Tomato and bread soup) is a traditional Tuscan recipe that is best prepared during summer, when tomatoes are ripe, juicy and delicious. Here is our family recipe.
2 lb ripe tomatoes
10.5 oz Tuscan (non salted) stale bread – this is about 5 -6 slices
Large handful Basil
1 garlic clove
1 tablespoon of minced white onion
Extra Virgin Olive Oil
Salt and Pepper
Bring a large pot of water to a boil. Wash the tomatoes, cut a cross on their bottom and plunge them in boiling water for few seconds. Drain them, remove skin and seeds and thinly slice them with a knife.
In a pan, heat 3 tablespoons of Extra Virgin Olive Oil and add the white onion: add a little bit of hot water and simmer it until it becomes tender. Add the tomatoes and raise the heat. Cook for 5 minutes and add salt and pepper as needed.
Add tiny slices of stale bread and coarsely chopped or torn basil: reduce the heat and stir frequently, so it does not stick to the pan. Keep cooking slowly adding additional hot water for 30 minutes. The soup doesn’t have to be too liquid, and should be thicker than a normal soup.
Put the soup in soup bowls, garnish with a drizzle of Extra Virgin Olive Oil and some basil leaves and let it rest for few minutes. Serving your Pappa al Pomodoro with a nice glass of Il Poggione Rosso di Montalcino. Salute!