Italy | Soups & Stews | Tomatoes | Summer

Pappa al Pomodoro

(Italian tomato-bread soup)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Olive oil 1/4 cup
Onion chopped finely 1/2 each
Garlic minced 3-4 cloves
Tomatoes peeled, seeded, chopped 4 cups
Stock or water 2-3 cups
 
Bread, day old cubed 1/2 lb
Basil chopped 1/2 bunch
Salt & pepper to taste

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat the oil over medium flame in a large pot. Add onions and garlic and sauté till onions are translucent but not yet brown.
  2. Add tomatoes, stock or water, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
  3. Stir in bread and basil and simmer 5-10 minutes more. Add more stock or water if the soup gets too thick. The soup should keep a loose consistency. Adjust seasoning and serve.

NOTES

  • Pappa al pomodoro comes from the Tuscan region of Italy and is an excellent and easy way to use up tomatoes from your garden in the late summer.
  • Use a crusty, good quality Italian-style bread for this dish.