It will never be vain to say that the true Italian cuisine, the backbone of the Mediterranean diet, a UNESCO Intangible Heritage of Humanity, has its roots in ancient and simple recipes, handed down from generation to generation and adapted according to the evolution of time. There are some recipes, so simple, healthy and delicious that have changed little over the centuries. The famous “Pappa al pomodoro” is one of them (the name “pappa” is reminiscent of the soft consistency of baby food).
Of Tuscan origin, this recipe like many other traditional Italian dishes, has origins in the so-called “poor cuisine”, created to recycle leftover foods (in this case the bread). It is a dish of peasant cuisine that is now back in fashion and served in the best Italian restaurants. 
The basic ingredients of tomato soup are: stale bread slices, red ripe tomatoes, salt and oil. Of course, as always happens for so simple recipes, there are many variations to prepare a good tomato soup. You can add chopped garlic and onion, season with pepper, red pepper, parsley or basil, dilute with broth to make the “pappa” softer, or enrich with other vegetables such as celery or carrot. The basic rule is not to add any type of cheese.?The tomato soup can be enjoyed both hot or cold.
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Pappa al Pomodoro: Classic Tuscan Tomato and Bread Stew
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A rustic and comforting dish from Tuscany, this recipe transforms stale bread and ripe tomatoes into a hearty, flavorful dish that is more bread than soup. It’s best served lukewarm to let the simple ingredients shine.
Ingredients
- 6 slices of rustic bread stale
- 4 ripe red organic tomatoes
- sea salt to taste
- red pepper
- extra virgin olive oil to taste
- a few of basil leaves
Instructions
- Peel the tomatoes (if they are mature, the skin comes off easily. Otherwise, blanch for several minutes and cool in ice water to better remove the skin). Remove the seeds, cut into cubes, and place the tomatoes in a pot with water. Simmer the sauce for a few minutes. Add salt and cover the pan.
- Cut the stale rustic bread into cubes and add it to the sauce (this helps it soften during cooking with the tomato).
- Continue to cook for approximately 15 minutes, or until the bread crumbs are almost dissolved. If the stew becomes too dry, add a ladle of water.
- Add some basil leaves and let stand for at least 30 minutes to allow the flavors to meld.
- Add a generous amount of olive oil, a pinch of red pepper (chili flakes), and serve. This soup is traditionally served lukewarm or at room temperature, and the texture should be more of soft bread than actual soup or stew.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
