Pappa al Pomodoro… aka Tomato Bread Soup. This was one of my favorite dishes of Florence, Italy. Although this is known as a peasant dish, it does not lack in flavor or heartiness. There’s nothing like a dish of Pappa al Pomodoro after some shopping on Via Roma on a cool November day. The main ingredients… tomatoes and stale bread.
Since we had almost an entire loaf of Italian bread left over, I decided to this would be a perfect dinner to make. I made my variation of this recipe with fresh tomatoes, but I suggest not. Pappa al Pomodoro is better more with chunky tomatos rather than bready. You’d need too many tomatoes & it’s too much work to chop them all up, seed them, etc. Make sure you use the good San Marzano tomatoes though!
- 1 can (28 ounces) whole San Marzano tomatoes
- 3 Tablespoons olive oil
- 3 cloves garlic
- 30 basil leaves – torn or roughly chopped
- 2 cups chicken or vegetable stock
- 3 cups two-day-old crusty bread torn into bite-sized pieces
- 1/2 cup good quality shredded Parmesan cheese (optional)
- Kosher salt to taste