The Last Hurrah.
Beautiful red tomatoes are the gift of summer. And, for much of the U.S., summer has slipped away, succeeded by the scent of fireplace smoke in the evening air. But here in Tucson we are having the longest summer I recall. When we get a day or two under 100°F (38°C) we sigh and feel the worst is over — but then the mercury rears it’s ugly head and we are back again.
The upside? Tomatoes! They can still be found in the farmers market, and there is nothing like a field grown tomato. The flavor is sublime and it is the perfect balance of sweetness and acidity. Recently, after a family visit, we had some leftover homemade bread. Loath to waste anything, Mark suggested Panzanella (bread and tomato salad) but I misunderstood, thinking he meant our favorite Tuscan bread and tomato soup, Pappa Al Pomodoro. I preferred this porridge-like soup since we haven’t had it in a long time… and he was in full agreement! Don’t be fooled by its look — the flavor in pappa al pomodoro is amazing. This recipe is our version of one we learned from a cookbook that we purchased in… Tuscany!l
NOTE: The recipe has been published for just a few hours and already there is a firestorm of critique that this isn’t authentic. I need you to remember that this is the type of recipe that everyone makes differently from region to region. It is a peasant dish and nothing more. Mine is coarser, some are not. If this ain’t your version, that’s great. This is the one we learned in Tuscany.
~ David
Pappa al Pomodoro
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Ingredients
- 1/2 cup peppery olive oil, preferably Tuscan
- 1 large leek, cleaned and diced
- red pepper flakes, to taste (see Notes)
- 20 ounces tomatoes (not Roma), chopped
- 15-20 large, fresh basil leaves, torn into small pieces
- 6 cups light chicken broth (see Notes)
- 10 ounces day-old bread, torn into 1/2-inch pieces
- sea salt or kosher salt
- freshly ground black pepper
- cherry tomatoes, for garnish, optional
- basil leaves, for garnish
- olive oil, for drizzling
Instructions
- In a soup pot over medium heat, add the olive oil, leek, and red pepper flakes, and cook until the leek is soft but not browned — about 5 minutes.
- Add the chopped tomatoes and torn basil, and cook over medium-high heat for 5 minutes or so, letting the tomatoes break down.
- Add 4 cups of the broth and bring to a boil. Add the bread, stir to moisten, then reduce heat and cook for 10 minutes; season well with salt and pepper. Cover, turn off heat, and let sit for at least an hour. At this point you may refrigerate it for later.
- Uncover and bring the soup back to a simmer, gentling tumbling occasionally to prevent scorching the bottom. The bread will have absorbed almost all the broth. Add more broth until you have reached a good porridge consistency (up to 2 cups, perhaps more if you refrigerated the soup overnight).
- Serve the soup hot or warm, garnished (if you like) with small cherry tomatoes, a couple of basil leaves, and finishing with a nice drizzle of Tuscan olive oil.
- Serves 6-8.
- Notes:
- – although this soup is Tuscan, we use Calabrian chile paste we had on hand, as it adds both heat and flavor.
- – if using store-bought broth, consider a 2:1 ratio of broth to water
© 2024 Copyright Cocoa & Lavender
Mad Dog
October 26, 2024 at 5:49 amThat looks delicious! Bread soups supposedly date back to the time of the Moors – there are many Spanish versions like Sopa de Ajo, Ajoblanco and Gazpacho, not suprising realy when bread goes hard within a few hours in hot countries. I will definitely be making your Pappa al Pomodoro.
Cocoa & Lavender
October 26, 2024 at 9:37 amI think my favorite bread soup in Spain is mazamorra. That stuff is just amazing. And I expect you’ll see it here on the blog soon. Being in the desert with no humidity, bread goes hard in about five minutes if left unattended, so I feel your pain Mad Dog!
Mimi Rippee
October 26, 2024 at 6:00 amThe recipe sounds incredible. I don’t think I’ve heard of it, but I can’t wait to try! Two days ago it was in the 90’s still so fingers crossed that it’s THE END of my least favorite season. Except for the tomatoes!
Cocoa & Lavender
October 26, 2024 at 9:38 amWe almost almost hit 100 yesterday, Mimi, and I’m pretty finished with it. Honestly, honestly, I don’t mind summer, but this should be our good weather time. The soup is really good, very folky, but very good.
Frank | Memorie di Angelina
October 26, 2024 at 6:39 amOne of my favorite ways to recycle stale bread! I’m jealous you can still find fresh tomatoes in your local market, one of the perks of living in a hot climate, eh?
Cocoa & Lavender
October 26, 2024 at 9:38 amFor us, it’s either this or Panzanella. However, having been to Spain, Salmorejo and Mazamorra have found their way into our hearts. I hope you find some good tomatoes soon, Frank!
Barb
October 26, 2024 at 8:19 amMy plants are still producing lots of tomatoes, and they are sweeter than they were in the hot summer weather. This is the perfect recipe to use of them. The weather here is wonderful now with warm sunny days and cool crisp night time temps. This is my favorite time of year, good riddance summer!!
Cocoa & Lavender
October 26, 2024 at 9:39 amLate fall tomatoes are the best, to me. They get sweeter and sweeter as time goes on. That’s what we are finding here! I’m so glad you’re having such a good season with your tomatoes, Barb. Wish we live closer so that I could raid your garden. 😉
Barb
October 26, 2024 at 10:24 amWere it possible, I would gladly share with you and Frank!
Inger
October 27, 2024 at 7:29 amThe soup looks lovely David and I think I’d enjoy a hint of heat in it, though not the 100 degree days! It has to change sometime–I remember how lovely it was last November in Tucson!
sherry
October 28, 2024 at 12:22 amI can never understand the mania for something being authentic. Who gives a rat’s patootie? is what i say :=) as long as it tastes good! tho as you know i am not a tomato fan, so …
cheers
sherry
Pauline McNee
October 28, 2024 at 3:01 amI love anything with a tomato base so when I can find some really good sun ripened tomatoes I will make this. I always have some stale sourdough bread in the freezer, so that should do, what do you think? Tomato based soups are really special. My sweet basil is growing beautifully, just waiting for this recipe to show off. I find it hard to believe with those temperatures, you have no humidity, I guess that’s what makes it bearable. During our Summer temperatures of 32-34 degrees, which we are approaching now, we can have up to 80% humidity, however we generally enjoy a sea breeze where we are. Our bread goes mouldy not dry:) Take care, David
Velva-Evening With A Sandwich
October 30, 2024 at 10:54 amArizona and Florida are like siblings. One is hot and dry, the other wet and hot (laugh). Florida gets the opportunity to grow tomatoes twice in a year (spring and fall). This past week at a friends I saw a crate a tomatoes by the door-“Hey, my Uncle Virgil brought them, take some” which I did! I made a pot of roasted tomato soup. If saw this recipe first, I think I would have opted for your delicious Pappa al Pomodoro. This looks fantastic.
P.S. You received critiques from folks claiming this was not authentic version…. I am shaking my head (sigh).
angiesrecipes
October 31, 2024 at 7:13 amI was going to say that lucky you having a long hot summer, but then I thought you might be tired of it after years and years of long hot summers (I hope it’s not HUMID) 🙂 Here in Germany we had to wear a jacket or even a coat early morning when we go out for a walk…in the afternoon we will have a couple of house 12C and if lucky enough, sun will come out…
This looks like a fun and delicious recipe, David.
Cocoa & Lavender
November 3, 2024 at 9:14 pmLucky for us, we never get tired of the heat, Angie. But we also celebrate the rain when it comes. The combination gives us great tomatoes!
Raymund
November 6, 2024 at 3:34 pmYour version, sounds delicious and reflects the heart of the recipe, even if it’s a little different from others. The beauty of food is how personal and varied it can be!
Valentina
November 10, 2024 at 7:19 pmI love that you’ve found a (delicious) silver lining in the extended heat you’re getting. I love this recipe! And I love your beautiful blue bowl/saucer! 🙂 ~Valentina