Pappa al pomodoro is an Italian tomato soup that uses up old bread to thicken it. I usually make it vegetarian, but you can add in some bacon or pancetta if you want something heartier. This was a special request for the blog a long time ago, I just haven’t made it in about a year. It’s great with a grilled cheese or just on it’s own for lunch on a rainy day. I keep my leftover parmesan rinds in the freezer, but if you don’t have any, you can just sprinkle some grated parmesan over the top.
Pappa Al Pomodoro
1 can San Marzano tomatoes
1/2 onion, chopped
2 garlic cloves, minced
2 slices bacon or pancetta, diced (optional)
1/2 cup white or red wine or water
1 cup cubed bread
2 leftover parmesan rinds
2 tablespoons olive oil
1 tablespoon sugar
Saute the onion and garlic in the olive oil and the bacon if you’re using it. Once it has softened, add the wine or water to deglaze and then add the tomatoes. Add the bread, rinds, and sugar and let simmer for 20 minutes until the bread disintegrates. If you are having trouble getting the bread to break up, whisk it for a minute and that should do it. Serve with a drizzle of extra virgin olive oil on top.