Pappa al Pomodoro is a traditional Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. The name translates to “tomato mush” in English.
Here’s a recipe for Pappa al Pomodoro:
Ingredients:
- 50 ml of olive oil, plus extra for drizzling
- 1 large onion, finely diced
- 6 garlic cloves, finely chopped
- 4 sprigs of basil
- 200 g of stale bread, crusts removed, torn into chunks
- 800 g of tinned San Marzano tomatoes, or another very high-quality variety
- 1 tsp sugar
- 200 ml of vegetable stock
- Salt
- Pepper
Instructions:
- Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour.
- Strain the tinned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated. This step will help you get a deeper flavour from your tinned tomatoes.
- Add in the reserved tomato juice, 3 sprigs of basil, sugar, vegetable stock and bread and cook for 10 more minutes, stirring regularly to help break down the bread.
- Season well with salt and pepper.
- Serve warm or chilled with torn basil and a good drizzle of extra virgin olive oil.
Conclusion:
Pappa al Pomodoro is a classic Italian soup that is hearty, comforting, and easy to make. This rustic soup is made with tomatoes, bread, and basil, and is perfect for a cold winter day or a warm summer evening. The key to making a delicious Pappa al Pomodoro is to use high-quality ingredients, such as San Marzano tomatoes and extra virgin olive oil. This recipe is sure to become a family favorite!