Pappa al pomodoro is a classic Tuscan dish representing a frugal yet flavorful way to avoid wasting food. Originating from the heart of Italy, this traditional soup makes the most of stale bread and ripe tomatoes, creating a comforting, hearty meal.
In Tuscany, food is all about using what’s on hand, and pappa al pomodoro, just like Tuscan Panzanella salad, is the perfect example of cucina povera, or "poor mans’ cuisine." Despite its humble ingredients, this dish has become a beloved staple.
Traditionally, pappa al pomodoro is served either hot or at room temperature, making it versatile for different seasons. It’s a dish that embodies the resourcefulness of Tuscan cuisine, showing that with just a few basic ingredients, you can create something truly special.
There is even a famous Italian song: "Viva la pappa col pomodoro, Viva la pappa che è un capolavoro!"
Table Of Contents
Ingredients & Possible Substitutes
The key to this dish is using good quality ingredients, especially the tomatoes and olive oil.
- Stale bread - preferably Tuscan bread, which is unsalted, works best, but any crusty bread like Pagnotta, Pugliese Bread, sourhdough bread and even Ciabatta will work. The most important thing it should be several days-old bread, never fresh so it can soak up all the juice and flavor from tomatoes and oil.
- Tomatoes - fresh or canned tomatoes. If using canned tomatoes make sure to use high quality ones that are naturally sweet with low acidity. San Marzano canned tomatoes and canned cherry tomatoes are great.
- Tomato paste - gives extra depth of flavor and sweetness to the sauce.
- Garlic - I like to use whole, crushed with a knife and then remove it has infused the oil. This gives subtle garlic taste that is not overpowering.
- Peperoncino (chilli flakes) - we use it for flavor, not for spiciness so you’ll need just a tiny pinch. Of course if you love spicy feel free to add more.
- Fresh basil - torn into pieces by hand
- Extra virgin olive oil - it’s one of the key flavor giving ingredients so make sure you use high quality one.
- Water - vegetable or even meat broth will add even more flavor but being Pappa Al Pomodoro a poor man’s dish it’s not necessary.
How To Make Step By Step With Pictures
See the recipe card for full information on ingredients and quantities.
- In a large shallow casserole or pan add a generous splash of extra virgin olive oil (about ¼cup), garlic crushed with a flat knife and peperoncino flakes. Warm the oil until garlic becomes fragrant, then remove it.
- Peel the skin from canned tomatoes and if using a large variety, break them into pieces or roughly chop, then add to the pan. If using canned diced tomatoes or cherry tomatoes, add them directly to the pan. Let simmer for 15 minutes.
If using fresh tomatoes: make a cross cut on each tomato, them place them in the bowl and cover with hot boiling water. Let sit for a few minutes then drain and peel off the skin. Cut tomatoes in half and discard all the seeds. Roughly chop the pulp and add to the pot with oil-garlic-peperoncino soffritto.
- While tomatoes are cooking put stale bread in a large bowl and fill it with cold water until all bread is covered. Let soak for 10-12 minutes.
- Break down any tomato chunks with a wooden spoon or spatula.
- Add tomato paste, water and salt. Stir well.
- Squeeze soaked bread to remove water and crumble it into smaller pieces.
- Add bread to the tomato sauce.
- Stir until combined with the sauce. Taste and add more salt if needed.
- Cover with a lid and let simmer on low heat for another 10 minutes. If pappa al pomodoro is too dry, add a little more water.
- Turn the heat off, add fresh basil and a generous drizzle of extra virgin olive oil. Let rest for at least 15
minutes before serving.
FAQs
You can store pappa al pomodoro in an airtight container in the fridge for two days. When ready to eat, reheat in a pan with a little oil and water.
Freeze pappa al pomodoro only if needed. Keep in mind that its flavor will be slightly different. Reheat thawed pappa al pomodoro in a pan with a little oil adding some water if it gets too dry.
Tuscan bread, which is traditionally unsalted, is ideal, but any type of crusty, day-old bread can work.
More Tuscan Recipes To Try
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Full Recipe
Pappa al Pomodoro (Tuscan Bread and Tomato Soup)
Ingredients
- 300 grams stale bread , 10-11 oz, see Note 1
- 800 grams canned or fresh tomatoes , equals 1 28-oz can of canned tomatoes - see Note 2
- 1 tablespoon tomato paste
- 2 cloves garlic
- 1 pinch peperoncino(chilli flakes)
- Extra virgin olive oil , for frying garlic, for seasoning in the pot, for serving
- Handful fresh basil leaves
- Salt, pepper to taste
Instructions
- In a large shallow casserole or pan add a generous splash of extra virgin olive oil (about ¼cup), garlic crushed with a flat knife and hot pepper flakes. Warm the oil until garlic becomes fragrant, then remove it. Set the heat to low.
- Peel tomato skin from canned tomatoes and if using a large variety, break them into pieces or roughly chop then add to the pan. If using canned diced tomatoes or cherry tomatoes add them directly to the pan. Let simmer for 15 minutes.
- While tomatoes are cooking put stale bread in a large bowl and fill it with cold water until all bread is covered. Let soak for 10-12 minutes.
- Break down any tomato chunks with a wooden spatula.
- Add tomato paste, water and salt. Stir well.
- Squeeze soaked bread to remove water and crumble it into pieces.
- Add bread to the tomato sauce and stir until combined with the sauce.
- Taste and add more salt if needed. Cover with a lid and let simmer on low heat for another 10 minutes. If pappa al pomodoro is too dry, add a little more water.
- Turn the heat off, add fresh basil and a generous drizzle of extra virgin olive oil. Let rest for at least 15 minutes before serving.
Notes
Note 2: If using fresh tomatoes: make a cross cut on each tomato, them place them in the bowl and cover with hot boiling water. Let sit for a few minutes then drain and peel off the skin. Cut tomatoes in half and discard all the seeds. Roughly chop the pulp. Things I used in this recipe:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lauranne says
Would it be possible to freeze the soup before adding the bread and then heat it up and at the bread when you go to eat it?