Pappa al Pomodoro, a simple yet deeply satisfying Tuscan peasant dish, is more than just a bowl of tomato porridge; it's a taste of rustic Italian charm. This humble recipe, passed down through generations, showcases the beauty of fresh, seasonal ingredients elevated to culinary perfection. The vibrant red sauce, slow-cooked to a velvety texture, clings lovingly to the creamy, almost polenta-like consistency of the bread base. Its earthy flavors are balanced beautifully, a testament to the magic of simple cooking. The subtle sweetness of ripe tomatoes intertwines with the fragrant herbs, creating a comforting warmth that is both nostalgic and utterly delicious.
Forget complicated techniques and fussy preparations; this recipe is remarkably straightforward and perfect for a cozy weeknight meal. Ready to experience the authentic taste of Tuscany? Let's dive into the step-by-step process of making your own unforgettable Pappa al Pomodoro.
Tools Needed
- Pot
- Knife
Ingredients
- Extra virgin olive oil: 2 tablespoons + extra for drizzling
- Garlic: 10 grams
- Red onion: 70 grams
- Stale crusty bread: 125 grams
- Stewed tomato puree: 2 cups
- Fresh tomato: 1 medium (180 grams)
- Salt: ½ teaspoon (adjust to taste)
- Basil: 10 grams
Step-by-Step Instructions
Step 1. Sauté Aromatics and Toast Bread
- Whack garlic clove with the side of a knife until smooth, peel, and roughly chop.
- Slice red onion into relatively thin slices.
- Heat olive oil in a pot over medium heat. Add garlic and sauté until fragrant.
- Add red onion and sauté until translucent (not browned).
- Add bread cubes and toast lightly, allowing them to soak up the oil.
Step 2. Simmer with Tomatoes and Basil
- Core and dice the fresh tomato.
- Add fresh and pureed tomatoes (add 1/3 cup water to the puree jar to get all the tomato).
- Tear basil leaves and add to the pot.
- Stir until evenly distributed, reduce heat to low, cover, and simmer for 10 minutes (monitor to prevent burning, adding water if needed).
Step 3. Finish and Season
- Remove lid, stir until creamy, and adjust salt to taste.
Step 4. Serve and Garnish
- poached egg or grated cheese).
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- Use a combination of stewed tomato puree and fresh tomato for a balanced flavor.
- The quality of ingredients matters for this simple dish.
- Adjust salt based on the saltiness of your bread and tomato puree.
- Taste and adjust seasoning as you cook.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, but fresh tomatoes will give you the best flavor. If using canned, choose high-quality, San Marzano tomatoes.
2. What kind of bread is best for Pappa al Pomodoro?
Day-old crusty bread, like a sourdough or ciabatta, works best. The slightly stale bread absorbs the liquid better.
3. How can I make it vegetarian/vegan?
This recipe is naturally vegetarian. To make it vegan, ensure your vegetable broth is vegan-friendly and omit any parmesan cheese.
Enjoy your bowl of comforting Pappa al Pomodoro! This simple Tuscan recipe is a testament to the deliciousness of fresh, seasonal ingredients and minimal fuss. Savor the flavors of Italy, and don't hesitate to experiment with herbs and spices to personalize your own perfect bowl.