Pappa al Pomodoro

Name: Pappa al Pomodoro
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tuscan
Ingredients: 900 g ripe tomatoes, or San Marzano tomatoes, crushed; 300 g stale rustic bread, torn into chunks; 3 cloves garlic, sliced; 500 ml vegetable stock; 80 ml extra virgin olive oil; 15 leaves fresh basil, torn; salt and black pepper (to taste)

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A Cooksy cook

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A Tuscan summer soup that turns overripe tomatoes and stale bread into something rich and silky, finished with fresh basil and good olive oil.

Servings4 SERVINGS

Ingredients

0 of 7 gathered · scaled for 4

ripe tomatoes, or San Marzano tomatoes, crushed900gstale rustic bread, torn into chunks300ggarlic, sliced3vegetable stock500mlextra virgin olive oil80mlfresh basil, torn15salt and black pepper · to tastetotaste

Method

Soften the garlic

Warm the olive oil in a large pot and cook the sliced garlic over low heat until fragrant but not browned.

2 min

Add the tomatoes

Add the tomatoes and a pinch of salt and cook until they break down into a thick sauce.

10 min

Add stock and bread

Pour in the vegetable stock and add the torn stale bread, stirring to break it up into the soup.

Simmer until thick

Simmer gently, stirring occasionally, until the soup thickens into a coarse, porridge-like consistency.

Stale, dense bread works best — soft fresh bread turns to mush before it can thicken the soup properly.

15 min

Rest before serving

Let the pappa al pomodoro rest off the heat for a few minutes to settle.

5 min

Finish and serve

Stir in most of the torn basil, drizzle with olive oil, and serve warm or at room temperature with the remaining basil on top.

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Pappa al Pomodoro

6 steps · 4 timers · 4 servings