Pappa al Pomodoro is a thick Tuscan soup that incorporates cubes of day-old crusty bread with tomatoes resulting in an incredibly hearty, satisfying, and budget friendly meal. Peasant fare at its best, the dish stands out because of its bright flavors and overall simplicity. Pappa al Pomidoro is as easy as it is delicious. Traditionally prepared with fresh tomatoes, this version can even be made in winter, when truly ripe tomatoes are hard to come by. I like to use whole peeled San Marzano tomatoes in the can - a little trick I apply to many fresh tomato recipes to transform them into seasonless, pantry meals. My inspiration comes from elements of both Mario Batali and, his former sous chef, Anne Burrell’s interpretations of the classic.
<br />Buon Appetito!

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