I’m relying on my Italian-influenced roots for today’s simple tomato and bread soup recipe, Pappa al Pomodoro, which literally translates into “mush of tomato” in English. Though that translation doesn’t do this wonderful dish any justice. This is a fragrant and flavorful bread soup, rich in history and humble beginnings.
Steeped in ancient Tuscan tradition, pappa al pomodoro or tomato and bread soup is an authentic Italian soup with a simple story. It was a means for the Tuscans to salvage stale, or leftover bread, while filling their bellies with what was abundantly available to them in their own gardens: fresh tomatoes, garlic, and basil.
What Kind of Bread is Best for Pappa al Pomodoro?
If you have two-day old rustic homemade bread, or something comparable like ciabatta, this is perfect.
If you have leftover fresh bread, that will work too. If the bread you’re using isn’t stale, simply toast it in the oven or over an open fire, adding wonderful depth and flavor and a slight crisp. This is a rustic dish, so pull the bread apart by hand, toss it into your bubbling pot and simmer until soft. I reserve additional toasted bread for the individual serving bowls.
Complementing Ingredients
While a traditional tomato and bread soup uses fresh basil, the ideology of simple, rustic cooking is mainly to use what you have. My backyard oregano is truly growing wild and free, so I tossed in a little of that as well. Red pepper flakes adds a nice touch of spice and kick and garlic brings it all together.
White wine added to the pot to deglaze the onions and garlic is also a nice touch that adds a beautiful flavor profile, though less traditional. Use it only if you want to and not because it is necessary. I use it when I don’t have enough broth and need more liquid. I prefer the depth that wine would add as opposed to the addition of water.
To serve, we add a generous drizzle of quality extra virgin olive oil. If you have fresh homemade ricotta on hand, a dollop of that would be just perfect on top.
More Ways to Use Stale Bread
I make sourdough bread every morning and I always cut off the heels of the bread, rip them into smaller chunks, and toss them into a bag I keep in the freezer. When I have enough, I make breadcrumbs, croutons, or tomato and bread soup. I simply thaw the bread, which comes to room temp rather quickly, and toss it in the oven seasoned with dried Italian herbs.
Other Recipes Using Leftover Bread
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Ingredients
This dish follows a method and an idea rather than a recipe. Alter the amounts suggested based on what you have. The directions and notes will give you a point of reference.
- 28 oz whole, peeled San Marzano tomatoes with juices or about 15 plum tomatoes when in season or preserved (see notes for other tips)
- 1/2 loaf of rustic two day old bread, plus more for serving See notes for using fresh bread
- 4 tbsp olive oil
- 1/2 tsp red pepper flakes
- 4 cloves of garlic, thinly sliced
- 2 cups chicken or vegetable broth, warm, plus more as needed a good tip is to have enough broth in a small pot simmering to pull from as directed and as needed.
- fine sea salt, to taste
- fresh ground pepper, to taste
- 1/2 cup fresh basil, torn
- 1 tsp chopped oregano leaves, (optional)
- extra virgin olive oil for serving
Instructions
- If using San Marzano tomatoes trim away any stemmed ends or skin and discard. Crush the tomatoes by hand and reserve all the juices. Set aside.If using fresh tomatoes, score a shallow "x" on the bottom of the tomato, blanch in boiling water for 30-60 seconds, depending on size, then peel and discard the skin and crush the tomatoes by hand.
- Over low to medium heat, in a heavy bottom pot or Dutch oven, add the olive oil. Add the red pepper flakes and let them to toast and release their color and flavor, 1 minute.
- Add the garlic, keep a watchful eye and stir frequently taking care not to let it burn, saute until golden.
- Stir in the tomatoes and season to taste with salt and pepper.
- Add the stale bread in torn pieces. Ladle in the simmering broth over the bread.** The bread will begin to absorb the liquid and slowly break down. Continue to stir and mash. Adding more broth only as needed, but not after giving the bread time to absorb. The texture and consistency should be like oatmeal.
- Drizzle with extra virgin. Stir in the basil and/or oregano leaves. This is not meant to be a loose soup. Rather it is thick and pudding-like. Spoon into shallow bowls, drizzle lightly with more extra virgin olive oil and serve immediately.
Notes
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