One-dish meal with pappa al pomodoro

A one-dish meal that incorporates pappa al pomodoro can be a delightful culinary experience. Pappa al pomodoro is a typically Tuscan dish, simple yet rich in flavor. Here’s how to prepare it.

Ingredients

• 500 g of ripe tomatoes (or 400 g of canned peeled tomatoes)
• 200 g of stale Tuscan bread
• 2 cloves of garlic
• A handful of fresh basil
• Salt, to taste
• Black pepper, to taste
• 1/2 cup of extra virgin olive oil
• 1 liter of vegetable broth or water
• (Optional) Chili pepper, to taste

Preparation

1. If using fresh tomatoes, wash, cut in half, and remove the seeds and watery pulp. If using canned tomatoes, you can use them directly.
2. In a large skillet, heat the oil and sauté the garlic cloves until they turn golden. Then remove them.
3. Add the tomatoes to the skillet and cook for a few minutes. Then crush them slightly with a fork.
4. Cut the stale bread into pieces and add it to the tomatoes, mixing well.
5. Gradually pour in the vegetable broth or water, continuing to stir. Cook over medium heat for about 20 minutes or until the bread is completely softened.
6. Turn off the heat and add hand-torn fresh basil. Adjust with salt and pepper, and if you like a spicy touch, add a pinch of chili pepper.
7. Let the pappa al pomodoro rest for a few minutes before serving so the flavors can meld together well.

Curiosity

Pappa al pomodoro was traditionally a peasant dish of the Tuscan countryside, ideal for reusing stale bread. Every family has their version, some like it denser and some more brothy. Moreover, it can be enjoyed either hot or at room temperature, particularly pleasant on summer days.

To make it a complete one-dish meal, you might add proteins like legumes, for example cannellini beans or chickpeas, or perhaps cook some eggs sunny-side-up to lay on top of each serving of pappa al pomodoro at the time of serving.

Enjoy your meal!