Pappa al Pomodoro | Grandmother's Recipe |Tomato Soup | Best Italian Recipes

Thank everyone for following and introduce the dish as Pappa al Pomodoro, a special soup from Tuscany.

Gather ingredients: basil, fresh tomatoes, garlic, olive oil, carrot, celery, chili, salt, and old bread.

Prepare the vegetables for the broth by cleaning the carrots and celery, then place them in water to cook for about 30 minutes.

Squeeze the garlic without removing the skin to retain flavor, or remove the skin and the strong middle part if preferred.

Add olive oil to a pan and heat it up, adding the garlic and a bit of chili for flavor.

Remove the garlic after the oil has absorbed its flavor, then add the fresh tomatoes to the pan.

Let the tomatoes cook for about 20 minutes to absorb the flavors of the oil and garlic.

Take the old bread, mix it with a bit of olive oil and salt, and place it in the oven for about 10 minutes until golden.

Add some of the prepared broth to the tomato mixture, adjusting the salt to taste later.

Once the bread has melted into the mixture, stir it to combine, leaving some larger pieces for texture.

Serve the dish hot or cold, optionally adding oil and pepper before serving.

Mention that the dish tastes better the day after as the flavors meld together, and suggest adding a bit of broth to adjust the consistency if needed.

Equipment Needed

Spice Level:

Dietary