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pappa al pomodoro (tuscan tomato soup)

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This rustic dish is Summer’s comfort food. There are a lot of American variations of this soup; however, the Tuscan version is the one that I love the most. Via della Chiesa Artimino, near Carmignano has the best I've ever had in Tuscany. It's a small unassuming place, and you might just miss it as you drive by; however, make the stop because the cuisine is incredible. But bring cash, because the last time I was there they still didn't accept credit cards. So, you ready... let's get into the kitchen.

yield 3 -4
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For pappa al pomodoro (tuscan tomato soup)

  • 28 oz
    canned good whole peeled tomatoes, like cento
  • 2 clove
    garlic, minced
  • 2 Tbsp
    fresh italian flat leaf parsley, chopped
  • 1/2 tsp
    fennel seeds
  • 3 Tbsp
    olive oil, extra virgin
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 4 sprig
    basil and remember, always cut fresh basil with your hands, never with a knife or scissors
  • 6 oz
    stale tuscan bread

How To Make pappa al pomodoro (tuscan tomato soup)

  • 1
    Gather your ingredients.
  • 2
    Chop the parsley, and mince the garlic.
  • 3
    Crush the tomatoes, using the chef's best tools... his or her hands.
  • 4
    You should have about 2 cups of stale breadcrumbs.
  • 5
    In a saucepan over medium heat, add the fennel seeds and toss them in the pan until fragrant, about 1 to 2 minutes.
  • 6
    Add the olive oil to the saucepan.
  • 7
    Add the garlic to the saucepan.
  • 8
    Saute until the garlic begins to color, 1 to 2 minutes.
  • 9
    Add the crushed tomatoes and parsley to the saucepan.
  • 10
    Allow to come up to a simmer, and then season with salt, and pepper.
  • 11
    Add the stale bread and mix into the sauce.
  • 12
    Chef's Note: The fundamental ingredient of this dish is stale bread. No amount of toasting or grilling of non-stale bread will result in the rock-hard, super-dry bread you need to make pappa al pomodoro. You need STALE bread.
  • 13
    Add the basil and combine with the sauce.
  • 14
    Serve while still nice and hot with some good (salty) cheese. Enjoy
  • 15
    Keep the faith, and keep cooking.
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