Pappa al Pomodoro (Tomato Soup)

Pappa al pomodoro is a soup made with tomatoes and bread, a tasty way to enjoy fresh seasonal ingredients in the summer. This dish is typical of the Tuscan cuisine.

Once again, we see the use of leftover bread, as in other recipes I list in my blog (cacciucco, ribollita, etc.). But you can use fresh bread and simply toast it in the oven to absorb the sauce better. 

Ingredients

• 4 cups broth (both vegetable and meat broths can be used, based on your own preferences and dietary concerns).
• 2 lb. ripe tomatoes – peeled, seeded, and pureed
• 11 oz. sourdough bread (not sliced, and 1 day old preferably)
• 1 onion
• 1 garlic clove
• Extra-virgin olive oil
• Salt and black pepper to taste
• Basil

Instructions

• Dice the onion and the garlic, and then sauté them in a large pan with some extra vergin olive oil.
• Add the peeled, seeded, and pureed tomatoes. Bring to a boil and cook for about 10 minutes.
• Cut the bread into pieces or thin slices. Drizzle some oil over the bread and then bake in a hot oven for a few minutes. Take them out and add them to the pot with the tomatoes. An artisan loaf made by your local bakery is the best choice. Avoid industrial bread that lacks flavor and freshness.
• Add some fresh basil leaves and plenty of olive oil. When the bread has soaked up the tomato sauce, add the hot broth and season to taste. Cook for about 15 minutes adding more broth, if needed.
• Let the pappa al pomodoro rest for an hour, then stir well to make the bread and the liquid blend together. Serve warm, but not hot, with a splash of olive oil and a basil leaf on top.