Pappa al pomodoro is a traditional Italian dish from Tuscany, especially associated with Florence. It’s a thick, rustic tomato and bread stew that was born out of cucina povera, the “poor kitchen” philosophy of using simple, leftover ingredients.
What it is in Italy
In Italy, pappa al pomodoro is:
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A comfort food, often eaten at home
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Soft, spoonable, and hearty
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Served warm or at room temperature, depending on the season
Procedure
Cut the bread into thin slices, then rub the garlic clove on the slices of bread so as to perfume the bread with garlic.
In an earthenware pan (if not available, a non-stick pan is also good) arrange the slices of bread so as to cover the entire surface.
Pour 1 cup of water on the bread, then add half a jar of marinara sauce trying to cover the slices of bread.
Place the slices of bread once more and add a cup of water, then add the other half jar of marinara sauce, 2 chopped basil leaves and extra virgin olive oil.
Cook over low heat for about 10 minutes, then add a drizzle of extra virgin olive oil and decorate with basil leaves.
Serve hot, warm, or room temperature.
It will be very simple to prepare this dish of the Italian homemade tradition as our La San Marzano marinara sauce contains all the fresh Italian ingredients and you don't need to add anything else.
Ingredients for 4 serving
1 jar La San Marzano marinara sauce 24oz
1 pound stale bread
1 clove of garlic
2 cups water
2 tablespoons extra virgin olive oil
4 fresh basil leaves
Flavor balance tips
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Garlic: Rubbing the bread instead of sautéing garlic keeps the flavor delicate and prevents bitterness.
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Olive oil: Use high-quality extra virgin olive oil—this is not just a garnish but a core flavor component.
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Basil: Tear, don’t chop, the basil leaves when finishing to preserve aroma.
