Pappa al pomodoro recipe

Date:22-06-2013 07:58:08 read:3

Pappa al pomodoro recipe

This Tuscan soup is a great way to use up a glut of tomatoes or an excess of bread.

Magical: Pappa al pomodoro, a traditional Tuscan dish Photo: Rii Schroer
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This is my favourite dish to do when I’m feeding lots of people, as it’s easy to make and serve. Some may say this is too solid to count as a soup, but I love it.

Serves 4-6

2kg/4 ½lb ripe tomatoes, scored, or 4 x tins of plum tomatoes, drained and rinsed

Extra-virgin olive oil

2 garlic cloves, finely sliced

A bunch of basil, leaves picked

1 loaf of sourdough bread, crusts removed

If using fresh tomatoes, bring a large pan of water to the boil and add the tomatoes. Leave them for 1 minute, before scooping them into a large bowl of cold water. Retain the cooking water and put to one side for a moment. Peel the tomatoes and discard the seeds when they’re cool enough to touch. Roughly chop.

Pour a really generous splash of oil into a large pan and fry the garlic gently until it begins to get sticky. Add the tomatoes and season generously. Bring to the boil, then turn down to a simmer and cook, stir occasionally to prevent it sticking, for 30 minutes. Add a dash of water if it begins to stick.

Tear in the basil leaves and stir well. Break the bread into chunks and cover the tomatoes like a lid. Pour over some of the retained tomato cooking water, you need at least 200ml of water, so top it up with hot water if necessary. Take off the heat.

Leave the soup for 30 minutes to rest and to allow the bread to absorb the soup. Stir through the bread lid, then serve warm, with an extra drizzle of oil.

    Ever For Health Copy Rights 2013