Pappa al Pomodoro is a traditional Tuscan bread and tomato soup, originally made to use up leftover bread, which has become a beloved staple in Tuscan cuisine. Made with stale Tuscan bread, ripe tomatoes, garlic, basil, olive oil, and vegetable broth, this dish offers a simple yet flavourful experience. This hearty soup is enjoyed all year round, served warm in the winter and cold in the summer.
Serves: 4 people
Cooking time: 50 minutes
Ingredients
800g tomato passata
300g stale Tuscan bread cut into slices
1 lt of water
1 carrot
1 stick of celery, cut into pieces
2 tomatoes
½ an onion
1 sprig of basil
2g ground pepper
Extra virgin olive oil
Garlic (about 2 cloves)
2g sugar
2g salt
Method:
1. To prepare the vegetable stock, boil the water with the carrot, celery, tomatoes and onion for at least ½ hour.
2. Add 15 g of olive oil and two peeled cloves of garlic to a deep, non-stick pan and sauté for 2 minutes.
3. Pour the tomato passata into the pan and boil slowly for at least 15 minutes.
4. Add the bread to the pan.
5. Pour in vegetable stock until the slices of bread are covered.
6. Add the sugar and cook on a low heat for 40–50 minutes, until the liquid has evaporated, stirring occasionally to allow even cooking and the bread to break down.
7. Then season with salt and pepper.
8. When cooked, remove from the heat and add the basil leaves to give your tomato soup a fresh, intense flavour.
9. The soup is now ready to serve in individual bowls or deep plates, drizzled generously with olive oil.
