If you’ve ever come home after a weekend away to a house filled with stale leftover food, then this is the perfect recipe for you. Pappa al Pomodoro is a traditional Tuscan bread and tomato soup, using hardened stale bread to create a simple yet hearty dish that you can make over and over again.
1 12-ounce can of peeled tomatoes
1 pound of dry, stale bread (unsalted)
4-6 cups of vegetable broth
1 bunch (20 or so leaves) of basil, coarsely chopped
4-8 cloves of garlick, according to taste
salt and pepper
2 tablespoons of olive oil
Place the bread in a bowl and add the broth. Cover and put aside for at least an hour. Sauté the garlic with oil for about 30 seconds, then add the tomatoes, half the basil, and a dash of salt and pepper. Simmer for 20 minutes.
Squeeze excess broth from the soaked bread and add to the oil and tomatoes. Cook for at least 15 minutes, stirring occasionally. Serve hot with remaining basil and a swirl of olive oil.
Servings: Serves four
As I (sadly) finish up my final days in Florence, I’ve been reflecting on the lessons I’ve learned and the memories I’ve