Description
Celebrate the flavors of Tuscany in a bowl with this simple, yet tasty, Tuscan Tomato Bread Soup, known as Pappa al Pomodora. This humble Tuscan dish is a great way to use up stale bread. It is traditionally prepared with day-old Tuscan bread, but can be made with other types of bread.
Ingredients
Units
Scale
- 2 cans (28 oz./794 grams each) Italian plum tomatoes or ripe red tomatoes, peeled
- 4 garlic cloves, crushed
- 1 quart (32 oz.) vegetable stock
- 300 grams of stale bread
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Run the canned tomatoes through a food mill or peel the fresh tomatoes and then run them through the food mill to remove the seeds.
- Brown the crushed garlic cloves in a large pot. Add the tomato puree and let it cook for 10 minutes.
- Slice the stale bread into thin pieces and add the slices to the tomato sauce. I started with about 450 grams of stale bread and after removing the crusts, ended up with 300 grams.
- Add in the vegetable stock and let the mixture cook for 30 minutes or until the bread melts to a thick and creamy consistency.
- Allow the soup to cool slightly; then drizzle olive oil to taste.
- Ladle the soup into bowls and enjoy with or without a slice of crusty (not stale) bread.
Notes
As a variation, include lightly sautéed onions or leeks.
- Category: Soup
- Cuisine: Italian