Recipe for pappa al pomodoro
This classic and very simple tomato and bread soup tastes fantastic and can be used as an intermediate course in a series of Italian dishes, an appetizer, lunch, or an easy everyday dinner. There are few ingredients and plenty of flavor in this dish.
Ingredients
- 500 gram Tomato Go for good quality tomatoes as they are the most important flavor contributor to the dish
- 2 cans Tomato Use peeled cherry tomatoes or passata as an alternative
- 4 cloves Garlic
- 2.7 gram Chili Powder Or 1/3 chopped red chili
- 150 gram White Wine
- 150 gram Broth Vegetable
- 300 gram Bread Light bread. Preferably Italian bread/baguette
- Spices Salt, sugar, pepper, lemon juice, and balsamic vinegar
- 0.5 bunch Basil Fresh and chopped
- 50 gram Parmesan
- Olive Oil Good quality
Instructions
- Brown garlic and chili (powder) in plenty of olive oil in a heavy-bottomed pot until it takes on a bit of color over medium-high heat.
- Cut the tops off the tomatoes and dice them into large pieces. Add them to the pot so they get a bit of color too, then add the peeled tomatoes and white wine.
- Reduce the heat and let it simmer with the lid on for 15-20 minutes.
- Use an immersion blender to puree/blend the dish and season it with lemon juice, sugar, salt, pepper, and balsamic vinegar.
- Increase the heat and warm everything through well.
- Meanwhile, cut the bread and fresh basil into smaller pieces.
- Add the bread to the sauce and stir well.
- Next, add the vegetable broth and let it boil for a few minutes.
- Season again with salt, pepper, and lemon juice.
- Sprinkle the chopped basil, grated Parmesan, and a little olive oil over the dish and serve immediately.
