Authentic Pappa al Pomodoro Recipe
This authentic pappa al pomodoro recipe turns ripe tomatoes and day-old bread into a thick Tuscan soup, finished with basil and good olive oil for dinner.
Pappa al pomodoro is a thick Tuscan soup made by simmering ripe tomatoes with day-old bread until the bread softens into the broth. In Florence and across Tuscany, it’s a practical way to use pane raffermo (stale bread) rather than let it go to waste. The bread gives the soup its body, so there’s no need to blend it smooth; I stir as it cooks and let the slices break down on their own.
Use very ripe tomatoes for the sweetest, fullest flavor. I peel them first so the finished soup is tender, not flecked with tough skins. Traditional Tuscan bread is unsalted, so taste before adding the full amount of salt if your country loaf is already salted. The soup should be thick enough to mound on a spoon, but still soft and spoonable. For a simple Italian meal, cook this next to Easy Cacio e Pepe Recipe. This version works because ripe tomatoes, good olive oil, and a slow simmer give yesterday’s bread time to become the soup.
By Lucia Moretti
Step by step
These photos follow the method in order, from the first prep step to the plated dish.
Where It Goes Wrong
The soup tastes thin. Simmer uncovered for a few more minutes, stirring and pressing the bread against the pot. Add any extra water gradually.
| Symptom | Cause | Fix |
|---|---|---|
| The soup tastes thin. | The bread has not had enough time to soften and break down, or too much water went in. | Simmer uncovered for a few more minutes, stirring and pressing the bread against the pot. Add any extra water gradually. |
| The soup has tough bits of tomato skin. | The tomatoes were not peeled before cooking. | Blanch and peel the tomatoes first. If the soup is already cooked, pass it through a food mill or remove the larger skins as you find them. |
| The garlic tastes bitter. | It browned or burned before the tomatoes were added. | Cook the garlic over medium-low heat only until fragrant. If it has turned dark brown, start again with fresh oil and garlic. |
| The soup is too salty. | The bread was salted, or the salt was added before tasting. | Use unsalted bread when possible, season gradually, and loosen an overly salty pot with a little hot water and unsalted tomato if available. |
| The bread stays in chewy lumps. | The pieces were too large, or the soup was not stirred enough as it simmered. | Tear the bread into rough 1-inch pieces and stir, pressing softened pieces against the pot until they break down. |
Recipe
Ingredients
Method
- 1
Score a shallow X on the bottom of each tomato. Lower them into boiling water for 30 to 60 seconds, until the skins begin to split, then transfer them to cold water. Peel, core, and roughly chop the tomatoes.
- 2
Warm 3 tablespoons of olive oil in a heavy pot over medium-low heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring, until fragrant but not browned.
- 3
Add the chopped tomatoes, basil, salt, and pepper. Bring to a gentle simmer, then cook uncovered for 15 to 20 minutes, stirring occasionally, until the tomatoes have collapsed and look saucy.
- 4
Pour in the hot water and add the torn bread. Stir to wet every piece, bring the pot back to a gentle simmer, and cook uncovered for about 20 minutes. Stir and press the bread against the side of the pot now and then; it should soften and begin to break down.
- 5
Stir firmly until the bread has mostly dissolved into the tomatoes and the soup is thick but still spoonable. If it looks stiff or dry, add hot water a splash at a time.
- 6
Turn off the heat and leave the soup to rest for 10 minutes. Taste and adjust the salt and pepper. Spoon into warm bowls and finish with the remaining olive oil and reserved basil leaves.
FAQ
Can I make pappa al pomodoro with canned tomatoes? Yes, you can use canned whole peeled tomatoes if ripe fresh tomatoes are not in season. Use about 2½ pounds (1.1 kg), including their juice, and taste before adding salt.
Can I make pappa al pomodoro with canned tomatoes?
Yes, you can use canned whole peeled tomatoes if ripe fresh tomatoes are not in season. Use about 2½ pounds (1.1 kg), including their juice, and taste before adding salt.
What kind of bread works best for pappa al pomodoro?
Day-old, sturdy country bread works best because it softens without immediately turning gummy. Unsalted Tuscan-style bread is traditional, but a rustic loaf is a practical substitute.
Can I make pappa al pomodoro ahead?
Yes, make it a day ahead and refrigerate it in a covered container. It thickens as it rests, so reheat it gently with a splash of water until spoonable.
Can I freeze pappa al pomodoro?
Yes, freeze it in airtight portions for up to 3 months. Thaw it in the refrigerator and reheat gently, adding water as needed to loosen the texture.
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