Pappa al Pomodoro is a classic Tuscan dish that exemplifies the region’s love for simple, rustic, and flavorful food. This thick, hearty soup is made primarily from ripe tomatoes, stale bread, garlic, olive oil, and basil. Originally a peasant dish, it was designed to use up stale bread and the abundant tomatoes from the region’s gardens. The result is a comforting, rich soup with a creamy texture, even though it contains no cream or dairy. Pappa al Pomodoro is often enjoyed warm, but it can also be served at room temperature, making it a versatile dish that’s perfect for any time of the year.

How to Make Pappa al Pomodoro

Ingredients:

• 2 lbs (900g) ripe tomatoes, peeled and chopped (or 2 cans of diced tomatoes)
• 1/2 lb (225g) stale bread, crusts removed and cut into cubes
• 4 cups (1 liter) vegetable broth or water
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• A handful of fresh basil leaves, torn
• Salt and pepper to taste
• Extra virgin olive oil for drizzling

Instructions:

1. Prepare the Tomatoes:

   • If using fresh tomatoes, blanch them in boiling water for about 30 seconds, then peel and chop them. If using canned tomatoes, simply chop them and set aside.

2. Cook the Garlic:

   • In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.

3. Add the Tomatoes:

   • Add the chopped tomatoes to the pot, along with a pinch of salt. Cook the tomatoes, stirring occasionally, for about 10-15 minutes, until they break down and become saucy.

4. Add the Bread:

   • Stir in the cubes of stale bread, mixing well to coat the bread with the tomato mixture. Pour in the vegetable broth or water, and bring the mixture to a gentle simmer.

5. Simmer the Soup:

   • Let the soup cook for about 20-30 minutes, stirring occasionally, until the bread has broken down and the soup has thickened to a porridge-like consistency. Adjust the thickness with more broth or water if needed.

6. Season and Serve:

   • Stir in the torn basil leaves, and season the soup with salt and pepper to taste. Serve the Pappa al Pomodoro warm, drizzled with extra virgin olive oil and garnished with additional basil if desired.

Estimated Nutritional Content Per Serving (Based on 4 Servings):

Nutritional Information:

• Calories: ~300-350 kcal
• Protein: ~8g
• Carbohydrates: ~45g
• Fat: ~12g
• Fiber: ~5g

These values are estimates and can vary depending on the specific ingredients and portion sizes used. Pappa al Pomodoro is a carbohydrate-rich dish, mainly due to the bread and tomatoes, but it also provides a decent amount of fiber, which contributes to its filling nature. The olive oil adds healthy fats, while the tomatoes offer vitamins and antioxidants. This dish is not only comforting but also a nutritious option that showcases the simplicity and richness of Tuscan cuisine.