Pappa Al Pomodoro

Ingredients

Preparation

1. If you don’t have stale bread on hand, toast some fresh bread slices in the oven at 350 °F for 10 to 15 minutes, or until dry and lightly crisp. Heat the olive oil in a deep pan over medium heat. Add the onion and reduce the heat to medium-low. Cook for 8 to 12 minutes, stirring occasionally, until soft and translucent.
2. Add the minced garlic and cook for 2 to 3 minutes more, or until fragrant. Be careful not to let it brown or burn. Season with salt and freshly ground black pepper.
3. Pour the tomatoes into a bowl and crush them by hand. Add the crushed tomatoes to the pan and bring the mixture to a gentle simmer. Season with additional salt and pepper, then stir in half of the basil.
4. Pour the vegetable stock into the empty tomato can and swirl it around to loosen any remaining tomato juices. Add the stock to the pan and stir to combine. Add a little more stock at this stage if you prefer a soupier texture.
5. Arrange the bread slices on the surface of the tomato mixture. Cover the pan and simmer for about 10 minutes, allowing the bread to soften and absorb the sauce.
6. Using a wooden spoon, break the softened bread into pieces and stir it into the tomato mixture until the bread is fully incorporated and the mixture reaches a thick, rustic consistency.
7. Divide among serving bowls and finish with a generous drizzle of extra virgin olive oil. Garnish with the remaining fresh basil leaves and serve. Buon appetito!
   
   
   
   

FREQUENTLY ASKED QUESTIONS

1. What should I serve with pappa al pomodoro?
   
   Pappa al pomodoro is hearty enough to enjoy on its own, but it also makes a great first course or side dish. Serve it with a crisp green salad, grilled vegetables or a nice sharp cheese.
2. Is pappa al pomodoro supposed to be thick?
   
   Yes! Pappa al pomodoro is traditionally thick, soft, and almost porridge-like. The bread absorbs the tomato broth as it cooks, giving the dish its signature texture. However, you could very well stir in a little warm water or extra vegetable broth for a thinner, soupier texture.
3. Can I make pappa al pomodoro ahead of time?
   
   Absolutely. You can prepare it a day ahead and reheat it gently on the stovetop, adding a splash of water or broth to loosen it as needed. Keep in mind that the bread will continue to absorb liquid as it sits, so the texture may be thicker the next day.