“Pappa al pomodoro” (tomato soup) is a traditional Tuscany recipe made famous by the Italian singer Rita Pavone who in 1965 dedicated a song to the dish: "W la pappa col pomodoro" making it famous not only in Italy but all over the world.
The recipe calls for the use of fresh tomatoes but in the Autumn or Winter months it is possible to replace the fresh tomato with canned or peeled tomatoes.
INGREDIENTS
(for 4 servings)
14 oz fresh tomato pulp (or tomato sauce)
7 oz stale country bread
1 chopped onion
1 clove of minced garlic
hot pepper to taste
4 cups vegetable broth
4 tablespoons extra virgin olive oil
2 to 3 tablespoons slivered fresh basil
1 tablespoon tomato paste
salt to taste
PREPARATION
In a high-sided saucepan, brown the onion and garlic with olive oil and chilli.
Add the tomato pulp and cook for about ten minutes to thicken the sauce. Season with salt.
Add the diced bread and half the boiling broth. Mix and cook until the bread has soaked completely then pour the remaining broth. If the broth seems too much to you, don't worry, the bread will slowly absorb it.
Add the basil, a good splash of olive oil and serve!
Buon appetito!
