Pappa al Pomodoro is a light summer soup from Tuscany. It combines coarse country bread with very ripe tomatoes, garlic, basil, and olive oil. It is a great way to use up stale bread. Pappa al Pomodoro can be served hot or at room temperature.
This made a nice lunch for us. The Pappa al Pomodoro was easy to put together and used ingredients right from my garden. Evan was taken aback at first by the texture, between a soup and a porridge, but started digging in after the first couple of bites. A dense, thick-crusted, two day old bread would be the best type for this soup. Try to use roma, especially San Marzano tomatoes, if possible. These tomatoes have more “substance” and are less watery.
- 1/2 pouund stale country bread, crust removed and sliced
- 3 cloves garlic, crushed
- 5 tablespoons olive oil, divided
- 1 1/2 pound ripe roma tomatoes, peeled and chopped
- 4 1/4 cups light chicken stock
- salt and pepper to taste
- 3 tablespoons shredded fresh basil