Pappa al Pomodoro
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Pappa al pomodoro is a traditional Tuscan dish made with stale bread, tomatoes, garlic, and olive oil. The bread is soaked in a mixture of crushed tomatoes, water, and olive oil and then simmered until it becomes a thick, hearty soup. Garlic and basil are often added for flavor. Pappa al pomodoro is often served as a first course or as a main dish, depending on the region and the tradition. Some variations may include the addition of onion, capers, olives or grated cheese. It is a rustic and comforting dish that is perfect for using up stale bread and can be a great way to incorporate more tomatoes into your diet.
- 1/2 cup extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 2 lbs ripe tomatoes, peeled and chopped
- Salt and pepper, to taste
- 1/2 cup chopped fresh basil leaves
- 1 loaf of stale bread, cut into 1-inch cubes
- 4 cups chicken or vegetable broth
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and cook until softened, about 5 minutes.
Add the tomatoes and season with salt and pepper.
Bring to a simmer and cook for 15 minutes.Stir in the basil and bread.
Gradually add the broth, stirring constantly, until the soup reaches the desired consistency.
Simmer for an additional 10 minutes, or until the bread is completely softened.
Serve hot, and enjoy!
Note: You can add more or less bread depending on how thick you like your soup. And you can also add some grated Parmesan cheese if you like.