Entree: Italy – Tuscany – Pappa al Pomodoro (Thick Tuscan tomato and stale-bread soup cooked with olive oil and garlic)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 2 lb (900 g) ripe tomatoes, peeled and coarsely chopped (or 28 oz / 800 g canned whole tomatoes, crushed)
- 8 oz (225 g) stale country bread, torn into bite-sized pieces (crusts ok)
- 1/4 cup (60 ml) extra-virgin olive oil, plus extra for serving
- 3 cloves garlic, thinly sliced (about 9 g)
- 1 small yellow onion, finely chopped (about 70 g)
- 2 cups (480 ml) vegetable stock or water
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (10 g) fresh basil leaves, torn
- 1/4 cup (25 g) grated Pecorino or Parmesan cheese (optional, for serving)

Instructions

1. If using fresh tomatoes: score bottoms, blanch in boiling water 30–60 seconds, transfer to ice water, then peel, core, and chop. If using canned, crush by hand or with a spoon.
2. In a large saucepan, heat 1/4 cup (60 ml) olive oil over medium heat. Add the sliced garlic and chopped onion and sauté until soft and translucent but not browned, about 5–7 minutes.
3. Add the chopped tomatoes to the pan, stir, and simmer gently for 10–15 minutes until tomatoes break down and thicken slightly.
4. Add the torn bread pieces and 2 cups (480 ml) stock or water to the tomato mixture. Stir to combine and simmer over low heat, stirring occasionally, for 15–20 minutes so the bread absorbs the liquid and the mixture becomes thick and cohesive.
5. Use the back of a spoon to mash the bread and tomatoes in the pot to your preferred texture—leave some chunks for a rustic texture or mash until smooth.
6. Stir in salt, pepper, and torn basil. Remove from heat and let rest for 5 minutes to allow flavors to meld.
7. Serve warm drizzled with extra-virgin olive oil and sprinkled with grated Pecorino or Parmesan if desired.