Pappa al Pomodoro (Tomato and Bread Soup)
Pappa al Pomodoro, a simple tomato and bread soup, using tomatoes and few days old bread.
Servings: 0
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
If the bread you have is still too soft or fresh, tear it or cube it onto a baking sheet to toast in the oven or over an open fire, feel free to season it when toasting if you choose. The idea here is to dry it out, toast it up, and add a little crisp that would otherwise naturally occur if the bread was left to stale a bit. Toasting also adds another layer of flavor, especially with charred bits.
** Depending on the quantity of bread used and the degree of dryness you might find you'll need more broth. Keep warm broth on hand to add to the pot as needed.
In addition to the crushed tomatoes, consider adding in any leftover tomato sauce, especially if it is homemade.
Branching out from tradition, consider adding 1/4 to 1/2 cup of white wine after the garlic is fragrant. It is less traditional of course, but the idea here is to use what you have on hand to make a meal and it adds another flavor profile. If you have just a little wine that can't be poured and enjoyed, this is a great way to use it.
Basil is traditional, but feel free to toss in chopped fresh oregano or other herbs of your choice.
To serve drizzle with a good, fruity and robust extra virgin, and also consider adding a dollop of fresh homemade ricotta.