Pappa al Pomodoro
User Reviews
5
Pappa al Pomodoro
Description
Pappa al Pomodoro begins by cooking diced San Marzano tomatoes with their juice, garlic, and onions gently until thickened, creating a richly flavored tomato base. The recipe then incorporates white bread cubes, traditionally using stale or dried bread, which dissolve into the sauce to thicken the dish into a hearty porridge-like soup. Fresh basil is added at the end for herbal brightness, and olive oil is drizzled over the finished soup for added richness.
The texture is uniquely thick and almost creamy due to the softened bread, with a balance of sweetness from the tomatoes and savory notes from the garlic and onion. The slow cook and occasional stirring help the bread fully integrate without becoming mushy or losing texture entirely.
Traditionally served as a primo or starter dish for 6-8 people, the hearty nature of pappa al pomodoro means smaller portions go a long way. It pairs well with a salad or as a light midday meal. Optional red pepper flakes can be added for a touch of heat.
Using stale or dried bread is important to achieve the signature texture and avoid a soggy soup. The recipe advises careful addition of water or broth to control thickness. Leftover bread is an economical way to make this dish, highlighting waste reduction in cooking.
Ingredients
- 1 small onion diced
- 3 cloves garlic chopped
- 28 ounce San Marzano Tomatoes chopped, reserve juice, DOP
- 12 ounce white bread crusts removed and cubed, (see notes, stale or dry
- 2 cups water or vegetable broth, hot
- 3 Tablespoons olive oil (plus extra for drizzling)
- 6 basil chiffonade, large leaves
- kosher salt to taste
- black pepper to taste
- red pepper flakes to taste (optional)
Instructions
- Chop tomatoes and reserve juice.
- In a large saucepan heat 3 Tablespoons olive oil over medium heat until shimmering. Add onions and cook until translucent and softened, about 5 minutes. Add garlic and cook briefly just to release aroma.
- Add chopped tomatoes and juice, reduce heat and cook about 8-10 minutes, until sauce has thickened.
- Using an immersion blender or food processor, blend or pulse the tomato mixture a few times until blended. Don't worry if there if there is some texture.
- Add bread cubes into the sauce, stirring until well combined. The bread will break down and dissolve. Partially cover and simmer 20 minutes, adding hot water or broth as needed, stirring occasionally. The soup will be quite thick, like porridge, so be careful not to add too much liquid.
- Season with kosher salt and pepper to taste.
- Just before serving add basil to soup. Garnish each bowl with additional basil and a drizzle of olive oil.
Notes
- Use stale or dried white bread for the proper porridge-like texture; you can dry fresh bread in the oven if needed.
- This soup is very thick and rich, serving 6-8 as a starter or primo course.
- Optionally season with red pepper flakes for some heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 264kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Sodium | 446mg | 19% |
| Potassium | 478mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 171mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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