Pappa al Pomodoro

Recipe PREP 5 min COOK 10 min

Pappa al Pomodoro

PREP 5 min COOK 10 min

Description

Pappa al pomodoro is a humble Tuscan dish that shines through its simplicity. Made with tomatoes, garlic, and olive oil, it's full of antioxidants that fight oxidative stress and inflammation. Lycopene, a key antioxidant in tomatoes, is linked to reduced cancer risk, while olive oil’s monounsaturated fats support heart health. Using whole-grain bread adds fiber and nutrients.

Ingredients

Serves 4 to 6 Yield

1 28 oz (800 g) can whole peeled, crushed, or puréed tomatoes
1 lb (450 g) stale bread, preferably from an artisan loaf
2 garlic cloves
1 small dried hot red pepper or 1/2 tsp red pepper flakes
2 Tbsp (30 ml) olive oil, plus more for serving
Salt
Freshly ground black pepper
1 small bunch (30 g) basil or other herbs (parsley, oregano, thyme, chives), leaves only, torn or chopped

Directions

Step 1

If they’re whole, squeeze the tomatoes in your hands or cut them into big chunks, returning them to the liquid from the can. Cut the bread into cubes about 1 to 1½ in (2.5 to 4 cm) on a side, keeping all the shrapnel, crumbs, and fragments as well. Slice the garlic and hot pepper thinly.
Step 2

Pour the oil into a heavy-bottomed saucepan and warm it over medium heat until it coats the bottom and begins to shimmer. Add the garlic and hot pepper, stirring with a wooden spoon to coat them with oil. As soon as the garlic starts to color, dump in the tomatoes and their liquid and stir.
Step 3

Season the sauce with salt and pepper, then add the bread, stirring again to coat every piece with sauce. If the mixture is too dry, add a ladle of water and stir it in. Let the mixture simmer for a few minutes to soften the bread, adding splashes of water if it gets thicker than you want. When the bread is soft and thoroughly soaked with sauce, 5 to 10 minutes, taste for seasoning one last time, add the herbs and toss to mix them in. Serve right away with a generous glug of your best olive oil on top.

Substitutions: Basil is traditional but use whatever fresh herbs you have on hand. If the weather is hot and you have other veggies on hand, it’s a pretty short trip to gazpacho from here.

Level Up: Use your own sourdough boule

Zero Waste: Basil or other herb stems are great in stock, or tucked among root vegetables before roasting.