Tomato and Cheese Pappa

Tomato pappa is a very comforting and hearty Tuscan dish, excellent for making use of stale bread that would otherwise go to waste. Here I present you a classic version with the addition of cheese to further enrich the dish.

Ingredients

• 500 g of ripe tomatoes (or 400 g of canned peeled tomatoes)
• 200 g of stale bread
• 1 clove of garlic
• Fresh basil (a few leaves)
• 1 liter of vegetable broth (or water)
• 60 g of grated cheese (pecorino or parmesan)
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by peeling the garlic cloves and sautéing them in a large pan with a few tablespoons of oil. Once golden brown, remove them to avoid an overly invasive garlic taste.

2. If you are using fresh tomatoes, make a cross with a knife on the bottom of each tomato, immerse them for a couple of minutes in boiling water, and then in cold water to facilitate peeling. Remove the skin and seeds and chop them into pieces. If you are using canned peeled tomatoes, you can simply crush them.

3. Add the tomatoes to the garlic sauté and cook for about 10 minutes.

4. In the meantime, if the bread is very hard, soften it in the broth or water. Then squeeze it and add it to the tomato sauce.

5. Mix all the ingredients and cook over low heat for about 20 minutes, adding broth if the pappa dries out too much. The bread will break down, creating a smooth and creamy mixture.

6. Turn off the heat, adjust the seasoning with salt and pepper, and add the grated cheese and hand-torn basil leaves.

7. Let the tomato pappa rest for a few minutes, then serve it warm with a drizzle of raw oil.

Curiosity

Tomato pappa was traditionally considered food for the poor because it was made with simple and recovery ingredients. Nowadays, it is appreciated for its rich flavor and simplicity, and it has become a classic of the Tuscan culinary tradition. The addition of cheese is a small license that enriches the dish and makes it even more substantial!