This Tuscan classic is one of my favorite dishes from my home-region. It turns stale bread and ripe tomatoes into something rustic and beautiful at the same time. The bread breaks down into the tomato base, creating a thick, porridge-like texture that is something between soup and stew. If you have access to really good tomatoes, it is a miraculously delicious dish, truly (also, if you don’t have good tomatoes, you might want to skip this).
This is Italian peasant food in the best sense: simple ingredients, minimal technique, maximum flavor. It’s almost not even a recipe, that’s how simple it is. It is traditionally served lukewarm or at room temperature, which allows the olive oil and basil to come through more clearly. Fair warning – don’t expect a brothy soup. This is meant to be thick, almost solid, with the bread fully incorporated into the tomatoes.
What You’ll need
6 slices stale rustic bread
4 ripe red tomatoes (organic preferred)
Sea salt to taste
Red pepper flakes
Extra virgin olive oil
Fresh basil leaves
Water as needed
How to Make Pappa al Pomodoro
Prepare the Tomatoes
Peel the tomatoes. If they’re very ripe, the skin should come off easily. If not, blanch them in boiling water for several minutes, then transfer to ice water to cool before peeling. Remove the seeds, cut the tomatoes into cubes, and place them in a pot with enough water to cover.
Simmer the Base
Bring the tomatoes to a simmer over medium heat. Add salt and cover the pan. Let cook for a few minutes until the tomatoes begin to break down.
Add the Bread
Cut the stale bread into cubes and add them to the pot. The bread will soften as it cooks with the tomatoes. Stir to combine.
Cook Until Thick
Continue cooking for approximately 15 minutes, stirring occasionally, until the bread has mostly dissolved into the tomato mixture. If the stew becomes too dry, add water a ladle at a time to maintain a thick, porridge-like consistency.
Rest and Finish
Add several fresh basil leaves and remove from heat. Let the pappa al pomodoro stand for at least 30 minutes to allow the flavors to meld and the mixture to cool to lukewarm.
Before serving, drizzle generously with extra virgin olive oil and add a pinch of red pepper flakes. Serve lukewarm or at room temperature.
Recipe Notes
Stale rustic bread is essential. Fresh bread will become gummy rather than breaking down properly. If you don’t have stale bread, dry fresh bread in a low oven for 15-20 minutes.
The texture should be thick and spoonable, more bread than soup. It should hold its shape on a plate rather than running like a broth.
Pappa al pomodoro is traditionally served lukewarm or at room temperature, not hot. This allows the olive oil and basil flavors to stand out.
Use the best tomatoes and olive oil you can find. With so few ingredients, quality matters.
Some versions add garlic sautéed in olive oil at the beginning. This is optional but adds depth.
Leftovers thicken as they sit. Add a splash of water when reheating if needed.
This dish is meant to be rustic and slightly rough in texture. Don’t worry about making it perfectly smooth.
Pappa al Pomodoro – Rustic Tuscan Tomato and Bread Soup
- Total Time: 35 mins
- Yield: Serves 4
Description
Tuscan bread and tomato stew where stale bread breaks down into ripe tomatoes, creating a thick, rustic dish that’s more porridge than soup. Served lukewarm with olive oil and basil.
Ingredients
- 250 gr stale Tuscan bread (if you can't get this - i.e. if you live outside of Tuscany - go for a good ciabatta or casalinga bread from your local Italian deli or artisan baker)
- extra virgin olive oil
- 1/2 carrot
- 1/2 stalk of celery
- 1/2 red onion
- 750 gr tomato puree (passata)
- 1 clove of garlic, crushed
- salt
- freshly ground black pepper
- basil
Instructions
- Cut the bread in thick slices (I like to cut the crusts off) and soak in water by running the slices under the tap for a moment and setting them aside to seep.
- Meanwhile, finely chop the carrot, celery and onion and saute them gently with some olive oil in a large pot. When the vegetables have softened and the onion has become translucent and slightly golden, pour in the tomato puree and allow the whole thing to simmer gently for 15 minutes.
- Squeeze any excess moisture from the bread and add to the pot, cooking for an extra 10 minutes. Add a crushed clove of garlic (for those who want their garlic more mellow, you could cook it with the vegetables at the beginning), season with salt and pepper and allow the pappa to sit for at least an hour before serving.
- Serve with basil leaves and a generous drizzle of some very good extra virgin olive oil over the top.
Notes
Stale rustic bread is essential. Fresh bread will become gummy rather than breaking down properly. If you don’t have stale bread, dry fresh bread in a low oven for 15-20 minutes.
The texture should be thick and spoonable, more bread than soup. It should hold its shape on a plate rather than running like a broth.
Pappa al pomodoro is traditionally served lukewarm or at room temperature, not hot. This allows the olive oil and basil flavors to stand out.
Use the best tomatoes and olive oil you can find. With so few ingredients, quality matters.
Some versions add garlic sautéed in olive oil at the beginning. This is optional but adds depth.
Leftovers thicken as they sit. Add a splash of water when reheating if needed.
This dish is meant to be rustic and slightly rough in texture. Don’t worry about making it perfectly smooth.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 bowl
- Calories: 220
If you liked this, you are going to love these favorite Tuscan recipes:
Tuscan Meatballs in Tomato Sauce
Step by Step Guide to Making Tuscan Pici Pasta
Frequently Asked Questions
What should I do if my tomatoes are not very ripe?
If your tomatoes are not very ripe, it’s best to blanch them in boiling water for several minutes before peeling to ensure easier skin removal.
Can I use fresh bread instead of stale bread for this recipe?
It’s recommended to use stale rustic bread, as it breaks down better and absorbs the tomato base, creating the thick texture that defines Pappa al Pomodoro.
How do I know when the soup is ready to serve?
The soup is ready when the tomatoes have broken down and the mixture is thick, almost solid, with the bread fully incorporated; it should not be brothy.
If You Liked This Recipe, You’ll Love These
- Tomato Soup with Cornbread Grilled Cheese Waffles
- Curry Tomato Soup with Shrimp
- Brodetto di Pesce: Italian Tomato Seafood Stew
- Tomato Orzo Soup
Had this in Italy last year and it was delicious. This looks exactly like the one I had!!
Never heard of this before, looks and sounds amazing!