World Flavors Cookbook

Pappa al Pomodoro

A thick Tuscan tomato and bread porridge — simple, rustic, and deeply satisfying.

Cuisine: Italy

Ingredients

• 400g ripe tomatoes (or canned San Marzano)
• 200g stale Tuscan bread, torn into chunks
• 4 cloves garlic
• 1L vegetable or chicken broth
• 6 tbsp good olive oil
• Fresh basil
• Salt and pepper

Instructions

1. Heat olive oil and saute garlic until fragrant.
2. Add tomatoes and cook 10 minutes until broken down.
3. Add broth and bread. Stir well.
4. Simmer 15 minutes, stirring often, until bread fully absorbs the soup.
5. Season generously. Drizzle with olive oil and scatter basil.