Pappa al Pomodoro
Tuscany · soup · serves 4 · 45 min total · easy
Tuscan bread, kept unsalted on purpose, designed to absorb whatever is around it. In August, it absorbs tomatoes.
Ingredients
- 1000 g ripe tomatoes (or 800 g canned)
- 400 g stale Tuscan bread
- 4 cloves garlic
- 1 bunch fresh basil
- 120 ml extra-virgin olive oil
- 500 ml vegetable broth
- 1 tsp salt and pepper
Method
- Score the tomatoes, blanch 30 seconds, peel, chop roughly.
- Warm olive oil with smashed garlic in a heavy pot. Add tomatoes and a few basil leaves.
- Simmer 15 minutes until tomatoes break down.
- Tear bread into chunks. Add to pot with broth to cover. Stir gently — the bread should bloom and dissolve.
- Cook 15 minutes more on low until it becomes a thick porridge.
- Off heat, stir in plenty of raw olive oil and torn basil. Rest 10 minutes.
- Serve warm (not piping hot) with another drizzle of green olive oil.