Pappa al Pomodoro is a traditional dish of Tuscan cuisine, simple yet full of flavor and history. Originally prepared as a way to use stale bread, this tomato soup has become a symbol of peasant cooking and its ability to turn humble ingredients into delightful dishes. Pappa al Pomodoro is characterized by its creamy texture and the intense taste of ripe tomatoes, enhanced by extra virgin olive oil and fresh basil. Ideal both hot and at room temperature, it is a dish that brings the warmth and aromas of the Tuscan summer.

INGREDIENTS

500 g of ripe tomatoes (or 400 g of canned peeled tomatoes)
300 g of stale Tuscan bread
1 liter of vegetable broth
2 cloves of garlic
1 onion
4 tablespoons of extra virgin olive oil
Fresh basil leaves to taste
Salt to taste
Pepper to taste

PROCEDURE

Preparing the Ingredients: If using fresh tomatoes, score them with a cross and blanch them for a minute in boiling water, then drain and peel them. Cut them into pieces and remove the seeds. If using canned peeled tomatoes, cut them into pieces.

Sautéing: In a large pot, heat the extra virgin olive oil and add the whole garlic cloves and finely chopped onion. Sauté over low heat until the onion becomes translucent and the garlic is golden. Remove the garlic cloves.

Cooking the Tomatoes: Add the tomatoes to the pot and cook over medium heat for about 15-20 minutes, stirring occasionally, until they soften and release their juice.

Adding the Bread: Cut the stale Tuscan bread into coarse pieces and add it to the tomatoes. Mix well and start adding the hot vegetable broth, little by little, stirring continuously. The amount of broth may vary depending on the desired consistency; the pappa should be creamy but not too liquid.

Final Cooking: Let the pappa cook over low heat for another 20-30 minutes, stirring occasionally, until the bread has completely broken down and absorbed the flavors of the tomato and broth.

Seasoning: Adjust the salt and pepper to taste. Turn off the heat and add the hand-torn basil leaves.

Resting: Let the pappa rest for at least 10 minutes before serving, so the flavors meld well.

Serving: Serve the pappa al pomodoro hot or at room temperature, with a drizzle of raw extra virgin olive oil and some fresh basil leaves as a garnish.

BUON APPETITO!