Tuscan Tomato Stew - Pappa al Pomodoro

Another way to use up some leftover bread, providing a warm, rewarding tomato soup guaranteed to be a family favorite.

  • ( Scored 5 on 1 reviews )

Nina Bernheim:

Love using old bread to create something new and so satisfyingly tasty. An amazingly effective way to use that old bread in a most delicious way.

read all reviews...

Another classic Tuscan recipe that proves Tuscan ingenuity - wonderfully stale bread is used in a tomato-rich stew that has been providing comfort and nourishment to generations of Tuscans.  Beloved by the very young to the very old, this traditional Tuscan bread soup recipe is a classic dish you'll find in every trattoria this side of the Appenines.

While it's tempting to prepare the dish during the winter and colder months, our tomato-accented bread soup recipe actually also works quite nicely in the summer time as well - use fresh tomatoes in place of the tinned version and serve at room temperature for an easy and delicious dish.  Watch your new generations of Italian food fans genuinely appreciate this easy-peasy classic recipe.

20 total time (min)

60 cooking time (min.)


7 ingredients


355 kCal


2 steps to complete the preparation

Ingredients

play video recipe for 4 servings

Pappa al Pomodoro ingredients

  • Tomato 1 kg
  • Garlic Cloves 5
  • Extra-virgin olive oil as needed
  • Basil (Leaves) 10
  • Tuscan Bread (Slices) 200 grams
  • Salt as needed
  • Sugar (Granulated) 1 table-spoon (optional)

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Sasyr - Tuscan IGT Wine - Rocca delle Macìe
0.75l

A highly drinkable Tuscan IGT wine, fruity and polished on the palate. Versatile and easy to match.

View product

Preparation

play video recipe

for 4 servings

Step

1

Of 2

Prepare the base and tomato soup

Working with fresh tomatoes, make a small X in both sides of each tomato.  Bring medium-size pot of water to boil, and add marked tomatoes into pot.

Allow to cook for no longer than 1 minute - be sure tomatoes are not cooking, you just need to soften the skin. Remove promptly from water, and allow to cool in a bowl of cold or ice water.  

When tomatoes have cooled enough to handle, remove peel, cut in half and using small spoon, remove inner seeds (as many as possible).  Coarsely chop, set aside. 

In heavy-bottomed soup pot, coat bottom of pot with generous amount of extra-virgin olive oil, add garlic and half of basil leaves. Allow to cook gently, and when garlic is lightly golden brown and aromatic, add diced fresh tomatoes.  Adjust to taste with salt and add 1 cup water.  

Cover soup pot, turn heat as low as possible, and allow to cook at least one hour.

tagAlt.pappa al pomodoro ingredients

Step

2

Of 2

Finish the dish

Remove soup pot from heat (mixture should be still fairly liquid at this point). Break up pieces of bread into fairly small pieces, and add to tomato mixture. Stir in olive oil, and the rest of the fresh basil.  Allow to rest a few minutes.

From time to time, stir mixture with a whisk to combine ingredients, and break up the bread.

Place servings into individual serving bowls, and garnish with a drizzle of extra-virgin olive oil and a fresh basil leaf placed in the center.

A note about bread:  we recommend using a stale, rustic-style or country-style bread. You don't need it to be totally dry, but if that's all you have handy, feel free to use that as well.  If it's too hard to break up into pieces, try putting it into a plastic bag and compressing slightly with a heavy rolling pin.

tagAlt.completa la pappa al pomodoro

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Sasyr - Tuscan IGT Wine - Rocca delle Macìe
0.75l

A highly drinkable Tuscan IGT wine, fruity and polished on the palate. Versatile and easy to match.

View product

Pairing

Sasyr - Tuscan IGT Wine - Rocca delle Macìe
0.75l

A highly drinkable Tuscan IGT wine, fruity and polished on the palate. Versatile and easy to match.

View product
Piave DOP Vecchio Riserva - Cheese
6kg

Full and strong flavor with an unmistakable taste

View product
Tenuta Sant'Alfonso - Chianti Classico Wine - Rocca delle Macìe
0.75l

One of the winery’s most well-established wines produced with 100% Sangiovese grapes, cultivated exclusively on the Sant’Alfonso estate

View product
Lupi e Sirene - Brunello of Montalcino Wine - Podere Le Ripi
0.75l

The Brunello di Montalcino "Lupi e Sirene" from Podere Le Ripi is a great Tuscan red wine made from Sangiovese grapes that matures for 36 months in oak barrels.

View product
Sasyr - Tuscan IGT Wine - Rocca delle Macìe
0.75l

A highly drinkable Tuscan IGT wine, fruity and polished on the palate. Versatile and easy to match.

View product
Piave DOP Vecchio Riserva - Cheese
6kg

Full and strong flavor with an unmistakable taste

View product
Tenuta Sant'Alfonso - Chianti Classico Wine - Rocca delle Macìe
0.75l

One of the winery’s most well-established wines produced with 100% Sangiovese grapes, cultivated exclusively on the Sant’Alfonso estate

View product
Lupi e Sirene - Brunello of Montalcino Wine - Podere Le Ripi
0.75l

The Brunello di Montalcino "Lupi e Sirene" from Podere Le Ripi is a great Tuscan red wine made from Sangiovese grapes that matures for 36 months in oak barrels.

View product

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Reviews

Nina Bernheim Monday 13th of April 2020

True Tuscan classic

Love using old bread to create something new and so satisfyingly tasty. An amazingly effective way to use that old bread in a most delicious way.

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