It can be served warm, at room temperature or even chilled, and is a wonderful way to make use of leftover bread that’s gone stale.
fresh basil, plus additional torn fresh leaves for servingWhenever I say the words pappa al pomodoro, I can’t help but sing the little Italian tune that melodically hums its praises — it’s too catchy not to. I learned it while I was living in Tuscany years ago where I concurrently learned of the beauty of this very humble tomato and bread soup. Pappa al pomodoro translates to tomato pap, or tomato mush, and while that might not sound very appealing, allow me to explain.
: If you don’t have stale bread on hand, you can dry out fresh bread by cutting it into roughly 1-inch, bite-sized pieces and baking it at 375 F until dry and pale golden brown, 6 to 8 minutes.Heat the oil in a large Dutch oven or pot over medium heat until shimmering. Add the onion and sautè until softened and translucent, 5 to 7 minutes. Add the garlic and sautè until fragrant, about 1 minute.
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