Pappa Al Pomodoro
Ingredients
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- 1/4 cup extra-virgin olive oil
- 3 cloves garlic – thinly sliced
- 28 ounces canned whole peeled tomatoes – crushed by hand with juices
- 1 1/2 tsp kosher salt
- 3 cups water
- 10 ounces country-style bread – stale, cut into 1-inch chunks
- 1/2 cup fresh basil leaves – torn
- 1/2 tsp black pepper – freshly ground
- extra-virgin olive oil – for serving
- fresh basil leaves – for serving
Instructions
1. Crush the tomatoes by hand in a bowl, slice the garlic, tear the basil, and cut the stale bread into 1-inch chunks.
2. Warm the 0.25 cup extra-virgin olive oil in a wide pot over medium heat. Add the sliced garlic and cook, stirring, until fragrant but not browned, 1–2 minutes.
3. Add the crushed tomatoes and 1 tsp of the kosher salt. Simmer, stirring occasionally, until the tomatoes taste sweet and slightly thickened, 10–12 minutes.
4. Pour in the water and bring back to a gentle simmer.
5. Add the bread, stirring and pressing it down so it soaks evenly. Cook at a gentle bubble, stirring and mashing occasionally, until the mixture becomes a thick, spoonable porridge, 15–20 minutes; add a splash of water as needed to keep it soft but not soupy.
6. Stir in the torn basil and the black pepper, then taste and adjust with more kosher salt if needed. Simmer 1–2 minutes more.
7. Remove from heat and let the pappa rest 10 minutes to thicken. Serve warm or at room temperature, drizzled with extra-virgin olive oil (for serving) and topped with fresh basil leaves (for serving).
Pappa al pomodoro is a thick, comforting Tuscan tomato-and-bread soup with the texture of a silky, rustic porridge. Ripe tomatoes, fruity olive oil, garlic, and basil create a mellow, savory base, while stale country bread gives body and a satisfying spoonable consistency. It’s a dish of few ingredients, where the sweetness of cooked tomatoes and the peppery lift of fresh basil shine, finished with a generous drizzle of olive oil.
Rooted in cucina povera—the resourceful cooking of rural Italy—pappa al pomodoro was born as a way to revive stale unsalted Tuscan bread. References appear in late 19th- and early 20th‑century Tuscan cooking, and the dish spread from home kitchens and trattorie around Siena and Florence. It has since become a regional emblem, celebrated in literature and song, and is commonly served warm in cooler months or at room temperature in summer when tomatoes are at their peak.