Pappa al Pomodoro

Pappa al Pomodoro is a traditional Tuscan dish known for its simplicity and rich flavors. It's a great example of cucina povera, or "poor kitchen," where stale bread and ripe tomatoes are transformed into a comforting and satisfying soup. Originating from Tuscany, this dish has been a staple for generations, typically enjoyed in the summer when tomatoes are at their peak.

Ingredients

• Stale bread - 300g of country or sourdough bread
• Tomatoes - 1kg ripe and juicy tomatoes, peeled and chopped
• Olive oil - extra virgin, 4 tablespoons
• Garlic - 3 cloves, peeled and crushed
• Basil - a handful of fresh basil leaves
• Vegetable broth - about 1 liter, homemade or low-sodium
• Salt - to taste
• Black pepper - freshly ground, to taste

Preparation Steps

Before you begin, make sure all your ingredients are ready. The stale bread should be cut into cubes to ensure they integrate perfectly into the soup. With the peeling and chopping of the ripe tomatoes, ensure they're juicy by pressing gently if needed to release extra juices.

Step 1: Prepare the Base

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the crushed garlic and sauté until golden and fragrant.

Step 2: Cooking the Tomatoes

1. Add the chopped tomatoes to the saucepan.
2. Stir well and let the tomatoes simmer, releasing their juices, for about 10 minutes.

Step 3: Integrating the Bread

1. Add the stale bread cubes into the tomato mix.
2. Pour in the vegetable broth and stir.

Step 4: Season and Cook

1. Season with salt and pepper to taste.
2. Let the mixture cook on low heat for about 30 minutes (use a cooking timer to keep track of time).

Step 5: Finishing Touches

1. Stir in fresh basil leaves.
2. Remove from heat and let the soup rest for 10 minutes before serving.

Serving Suggestions

Pappa al Pomodoro is best enjoyed fresh with a drizzle of olive oil on top. Serve it warm with a side of extra bread for a more filling meal. Pair it with a crisp Tuscan white wine or your favorite red for an authentic experience. This dish also tastes great cold, so you might enjoy leftovers the next day.