Pappa al Pomodoro

Prep time
20m
Cook time
1h
Servings
4
Pappa al Pomodoro

I.Ingredeints

Quantity

  • 2 ½ lb Tomatoes
  • 8 oz Cherry tomatoes
  • 10 oz Stale Tuscan bread
  • 3 cups Vegetable Stock
  • 3 cloves Garlic
  • ½ Red onion
  • ¼ cup Riviera Ligure
  • ½ bunch Basil
  • ¼ tsp Chili Flakes
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 pinch Flaky Sea Salt
  1. 1

    Prep the vegetables and bread

    Prep the vegetables and bread

    Peel and finely chop the Red onion.

    Peel and lightly crush the Garlic cloves with the flat of a knife, then chop them.

    Cut the Tomato and Cherry tomatoes into small chunks so they break down easily as they cook.

    Cut the Stale Tuscan bread or Stale Bread into thick slices, then into rough cubes. If the crust is very hard, you can trim some of it off, but keep a bit for flavor.

    Pick the Basil leaves from the stems. Set a small handful aside for serving, then roughly tear or chop the rest.

  2. 2

    Gently cook the base

    Gently cook the base

    Pour a generous splash of Riviera Ligure into a wide, heavy pot and warm it over low–medium heat.

    Add the chopped Red onion with a pinch of Salt and cook, stirring often, for 8–10 minutes, until soft and glossy.

    Stir in the Garlic and a small pinch of Chili Flakes. Cook for 2–3 minutes more, just until the Garlic smells sweet and fragrant, not browned.

    Add a small sprig of Rosemary and a Sage Leaf to the pot and stir them through the oil.

  3. 3

    Cook the tomatoes slowly

    Cook the tomatoes slowly

    Add the chopped Tomato and Cherry tomatoes to the pot and stir well to coat them in the Riviera Ligure and herbs.

    Sprinkle in a pinch of Salt and a little Black Pepper. Stir again.

    Cook over medium heat for about 10 minutes, stirring now and then, until the tomatoes start to break down and release their juices.

    Pour in enough Vegetable Stock to just cover the tomatoes. Bring to a gentle simmer.

    Lower the heat and let the soup simmer softly for 20–25 minutes, uncovered, stirring occasionally, until the tomatoes are very soft and the liquid has thickened slightly.

    Fish out the Rosemary sprig and Sage Leaf so they don’t overpower the soup.

  4. 4

    Add the bread and let it soften

    Add the bread and let it soften

    Tip the cubes of Stale Tuscan bread or Stale Bread into the pot and stir them into the hot tomato base.

    Add a little more Vegetable Stock if the pot looks very dry; the bread should be well moistened but not swimming in liquid.

    Cook over low heat for 20–25 minutes, stirring often and gently pressing the bread against the sides of the pot so it breaks down.

    Stir in most of the chopped Basil, keeping a few leaves for serving.

    Taste and add a little more Salt, Black Pepper, or Chili Flakes if you like a bit more heat.

  5. 5

    Rest, adjust, and serve

    Rest, adjust, and serve

    Turn off the heat, cover the pot, and let the soup rest for about 10 minutes so the texture can settle.

    If the soup looks too thick, loosen it with a splash of Vegetable Stock and warm it gently. If it seems too loose, cook it a few minutes more, stirring, until it thickens.

    Ladle the soup into warm bowls. Tear over the remaining Basil leaves.

    Drizzle each bowl with a little more Riviera Ligure and, if you like, a pinch of Flaky Sea Salt on top.