While summer fresh tomatoes make for a great pappa al pomodoro in the warmer months, here’s my version of the Tuscan classic you can enjoy year-round. If you have tomato sauce on hand this dinner, or first course, can be on your table in under 10 minutes.
This soup is the perfect use for a stale baguette but can also be made with fresh bread. If your bread is stale you may need to add a little extra water. It can also be made ahead. Reheat soup over medium-low, adding more water to thin the soup if it’s too thick.
Winter Pappa al Pomodoro
serves 4
Ingredients
4 cups Simple Tomato Sauce
1 large sprig fresh basil, plus 2 tablespoons torn leaves for serving
1 small baguette, about 12 inches long, cut or torn into 1-inch cubes (about 6 cups bread cubes)
Kosher salt
Freshly ground black pepper
Extra virgin olive oil, for drizzling
In a 4-quart Dutch oven or heavy bottomed pot, bring Simple Tomato Sauce, 2 cups water and basil sprig to a simmer over medium-high heat. Add bread, bring to a rapid simmer, then reduce heat to medium-low and simmer gently for 5 minutes, mashing the bread with a wooden spoon. If soup seems too thick add a cup of water and simmer for another couple of minutes. Taste for seasoning and adjust as you see fit.
Serve soup hot in shallow bowls with a drizzle of olive oil and some fresh basil.