Pappa al Pomodoro - Vegan Tuscan Tomato & Bread Stew | The Vegan Good Life With Miyoko

Cut up a bunch of ripe heirloom tomatoes.

Heat olive oil in a pan.

Smash garlic and add it to the oil to infuse flavor.

Add chopped onions to the pan and sauté for a minute until tender.

Add the tomatoes to the pan and cook down until they start to break down and release their juices, about 15 minutes.

Add salt and basil to the tomato mixture, and optional chili pepper flakes for spice.

While the tomatoes are cooking, prepare eggplant and zucchini by slicing them into thick pieces and crosshatching them for grilling.

Grill the vegetables on a barbecue after coating them with olive oil (and optional balsamic vinegar).

Once the tomatoes have broken down, add stale bread to the tomato mixture, breaking it up as needed.

Optionally add broth or water to achieve desired thickness.

Use a whisk to mash the bread into the tomato sauce until smooth and creamy, removing any large chunks.

Taste and adjust with more olive oil if desired.

Serve the Pappa al Pomodoro over the grilled vegetables.

Equipment Needed

Spice Level:

Dietary