| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, thinly sliced
- Pinch salt
- 2 pounds fresh tomatoes, peeled, seeded and roughly chopped
- 3/4-pound day-old Italian bread, roughly sliced
- 2 cups water
- 1 cup basil leaves, chopped
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, optional
- Grated Parmigiano-Reggiano
Instructions
- In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add a pinch of salt. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
- Place the bread slices in a bowl and cover with 2 cups water. Tear the bread into rough pieces and add to tomato mixture. Add the remaining water from the bowl. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.
- Stir in the basil. Season, to taste, with pepper. Add extra-virgin olive oil, if desired. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 576 mg |
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 576 mg |
Reviews
depending on where you live in ITALY this dish can be loose like a soup or thick like a BRUSCHETTA spread….there is no wrong way to make it….go to you tube and look up the dish and watch all the ways it’s made…from soupy to stewy to spreadable…either way it’s yummy…adjust seasonings to you tastes
This was wonderful i did add some crushed red pepper flakes, gave it a bit of a bite…..
very good i really enjoyed it….
very good i really enjoyed it….
This is a fabulous recipe – THICK like it’s supposed to be, and so delicious.
We had the same thing in Italy. It was wonderful there and this recipe
is, too. Thanks, Michael!!
We had the same thing in Italy. It was wonderful there and this recipe
is, too. Thanks, Michael!!
This was an excellent dish to make on a sultry, hot afternoon. My family ate with such gusto, you would have thought I had created a masterpiece. My claim for the soup being excepteionaly good was the mix of home grown tomatoes I used Bradley and a mix of heirloom tomatoes. I also had a good quality bread that also added to the flavor.
Thanks for the recipe. We will use it often during these late summer days when there is an abundance of fresh tomatoes.
Thanks for the recipe. We will use it often during these late summer days when there is an abundance of fresh tomatoes.
After spending a week in Tuscany and having Pappa al Pomodoro I knew I had to make it for myself. I love how rich and thick it comes out! To the people who gave this recipe a low rating: Pappa al Pomodoro is a bread soup. IT IT SUPPOSED TO BE THICK LIKE PORRIDGE! The recipe states that it should have the consistency of baby food! It’s one thing to give a bad review because you don’t like a dish. But by giving a bad review because you didn’t realize what you are making does a disservice to both the chef who created it and the people who are ACTUALLY looking to make this dish, but may be put off by a low rating.
Is there an error in this recipe. This was way too much bread. Prepared for dinner party — added extra tomatoes to try to salvage.
Great flavors, fresh ingredients and a warm summer day make this dish a great addition to bbq favorites. Made the night before and served at room temperature made our bbq easier than ever. This is a keeper.
This recipe is easy and so delicious! I watched Michael prepare it on TV, then I prepared it myself. The flavors all come together to create a wonderful taste!
I let my italian bread sit for a few days after purchase. I used canned crushed tomato instead of fresh. It was too mushy for me. I would have rather made a soup and then dipped the bread into it. I kept adding chicken broth to it because the bread was soaking up the liquid to the point that it was mush. I will not be making this again.
Normally I love Michael’s recipes, but this “soup” came out like bread pudding. I think the recipe is wrong. 3/4 pound of bread is way too much!!!! Maybe it is supposed to be this way, but if it is, then one has to acquire a taste for soup this thick.