Classic Pappa al Pomodoro

Name: Classic Pappa al Pomodoro
Yield: Serves 4 servings
Ingredients: 5 1/3 oz (150 grams) day-old crusty bread (I used 10-day-old bread); 1 2/3 cups (400 grams) crushed tomatoes; 1 cup (250 grams) cherry tomatoes; 1 yellow onion; 2 cloves garlic; 1 chili pepper; Plenty of fresh basil; as needed Extra-virgin olive oil,; Vegetable broth (or beef broth for a richer flavor), as needed

Tony Mazzanobile @tonyliebt_kocht

After sharing my own twist on pappa al pomodoro in previous recipes, here’s the classic version, from a recipe by Maria, the mother of my great friend Riccardo, a true Florentine. I have to admit, I made enough for 4 people because you really can’t make less, but it was so delicious I ended up eating it all myself.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

5 1/3 oz (150 grams)day-old crusty bread (I used 10-day-old bread)
1 2/3 cups (400 grams)crushed tomatoes
1 cup (250 grams)cherry tomatoes
1yellow onion
2 clovesgarlic
1chili pepper
Plenty of fresh basil
as neededExtra-virgin olive oil,
Vegetable broth (or beef broth for a richer flavor), as needed

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Steps

1

In a nonstick saucepan where you’ll cook everything, drizzle a little olive oil, then add the onion thinly sliced into julienne strips and one garlic clove (germ removed), finely chopped. Cover and cook over low heat, adding a small ladle of broth as needed to prevent burning.
2

Once the onion is soft, let any excess liquid evaporate so only the oil and onion remain. Add the bread, broken into large chunks (not too small!), and stir constantly to let it soak up the flavors without burning. The bread will absorb the taste of the onion and garlic. Turn off the heat and set aside.
3

Prepare the tomatoes: In a high-sided skillet, drizzle a little olive oil, add the other garlic clove (halved and germ removed), and plenty of basil torn by hand. Sauté over low heat for a moment to infuse the oil.
4

Add the crushed tomatoes, cherry tomatoes cut in half, chili pepper, and salt. Stir a couple of times, then cover and cook over low heat until the sauce thickens a bit and is ready. I cooked it for about 15 minutes.
5

Pour the tomato mixture into the saucepan with the bread, mix well with a spoon, then add enough broth to cover. Cook covered for about 20 minutes. By the end, the bread should be fully cooked and you shouldn’t see any broth left, but it shouldn’t be dry either.
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