📝 About This Recipe
Born from the humble 'cucina povera' tradition of Tuscany, Pappa al Pomodoro is a soul-warming celebration of ripe tomatoes and crusty bread. This thick, velvety soup transforms simple pantry staples into a masterpiece of texture and flavor, enriched with fragrant basil and high-quality extra virgin olive oil. It is a dish that captures the essence of the Italian countryside—simple, honest, and profoundly satisfying.
🥗 Ingredients
The Tomato Base
- 28 ounces Canned Whole Peeled Tomatoes (San Marzano variety preferred; crushed by hand)
- 1 pound Fresh Ripe Roma Tomatoes (blanched, peeled, and chopped)
- 1 tablespoon Tomato Paste (double concentrated)
The Bread and Broth
- 10-12 ounces Stale Tuscan Bread (crusts removed, cut into 1-inch cubes; must be salt-free or sourdough style)
- 3-4 cups Vegetable Broth (low sodium, kept warm on the stove)
Aromatics and Seasoning
- 1/2 cup Extra Virgin Olive Oil (high quality, divided use)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 piece Yellow Onion (finely minced)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 1 large bunch Fresh Basil Leaves (torn by hand)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
- 1 pinch Granulated Sugar (to balance acidity if needed)
👨🍳 Instructions
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1
Prepare the fresh tomatoes by scoring an 'X' on the bottom of each. Blanch in boiling water for 30 seconds, then shock in ice water. Peel off the skins, remove seeds, and roughly chop.
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2
In a large, heavy-bottomed Dutch oven or earthenware pot, heat 1/4 cup of extra virgin olive oil over medium-low heat.
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3
Add the minced onion and sauté gently for 6-8 minutes until translucent and soft, but not browned.
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4
Stir in the sliced garlic and red chili flakes. Cook for another 1-2 minutes until the garlic is fragrant and just beginning to turn golden.
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5
Add the tomato paste and cook for 2 minutes, stirring constantly to caramelize the sugars and deepen the color.
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6
Pour in the hand-crushed canned tomatoes and the chopped fresh tomatoes. Season with a generous pinch of salt and pepper.
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7
Simmer the tomato mixture uncovered over medium-low heat for about 15-20 minutes, stirring occasionally until the sauce has thickened slightly.
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8
While the sauce simmers, place the stale bread cubes in a bowl and lightly moisten them with a ladle of warm vegetable broth, just enough to soften them without making them soggy.
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9
Add the softened bread cubes and half of the torn basil leaves to the tomato pot.
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10
Whisk the mixture vigorously with a wooden spoon or a whisk to break down the bread. It should begin to emulsify with the tomatoes into a thick, porridge-like consistency.
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11
Gradually add the remaining vegetable broth, one ladle at a time, stirring constantly. You may not need all the broth; the goal is a dense, creamy texture that holds its shape on a spoon.
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12
Cover the pot and let the 'pappa' rest on the lowest possible heat for another 10 minutes to allow the flavors to marry.
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13
Turn off the heat. Stir in the remaining fresh basil and another 2 tablespoons of olive oil. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if the tomatoes are too tart.
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14
Let the soup sit for at least 15 minutes before serving. This dish is traditionally served warm or at room temperature, never piping hot.
💡 Chef's Tips
Always use stale, high-quality bread; fresh bread will turn into a gummy paste rather than a silky 'pappa'. If you can't find unsalted Tuscan bread, use a rustic sourdough and reduce the added salt in the recipe. The quality of your olive oil is paramount here—use your best 'finishing' oil for the final stir-in. For a smoother texture, you can use an immersion blender for just a few pulses, but be careful not to over-process; the rustic chunks are part of the charm. This soup tastes even better the next day after the flavors have fully developed in the refrigerator.
🍽️ Serving Suggestions
Serve in wide ceramic bowls with a final, generous drizzle of extra virgin olive oil. Top with a few fresh basil leaves and a crack of black pepper. Pair with a glass of crisp Vernaccia di San Gimignano or a light Chianti Classico. Accompany with a side of salty prosciutto or marinated olives to contrast the sweet tomatoes. Add a dollop of fresh burrata or creamy ricotta on top for a luxurious modern twist.