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.
Pappa al Pomodoro
Course: Soups and Stews4 to 6
servingsPappa 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.
Ingredients
Olive oil — 1/4 cup
Onion, finely chopped –1/2
Garlic, minced — 3 or 4 cloves
Tomatoes, peeled, seeded and chopped — 4 cups
Stock or water — 2 or 3 cups
Salt and pepper — to taste
Day-old bread, cubed — 1/2 loaf
Fresh basil, chopped — 1/2 bunch
Directions
- Heat the oil over medium flame in a large pot. Add the onions and garlic and saute until the onions are translucent but not browned.
- Stir in the tomatoes, stock or water, salt and pepper. Bring to a boil, and then reduce heat to low and simmer for 15 to 20 minutes.
- Stir in the bread and basil and simmer for another 5 to 10 minutes. Add more stock or water if the soup gets too thick. The soup should keep a loose consistency. Adjust seasoning and serve.
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