This rustic tomato soup is Tuscan comfort food at its best. One of the original “green” recipes, pappa al pomodoro was traditionally made by frugal casalinghe, or housewives, to make use of leftovers. Today this homey and satisfying dish is found on the menus of Florence’s trendiest restaurants and is craved by Italian ex-pats around the globe. Its flavors intensify as it sits so it’s a good option for a buffet table. Pour it into individual-portion glasses for an original and modern presentation. Serve it hot or at room temperature.
Note that you will need good Italian bread that is at least two days old, as well as the end rind of either Parmigiano-Reggiano or Pecorino Romano cheese.
Ingredients
4 tablespoons extra virgin olive oil, divided
5 garlic cloves, minced
2 cups tomatoes, peeled and chopped or pureed
10 basil leaves, shredded
1 cup good quality Italian bread (at least 2 days old), cut into 1-inch pieces
