Bread and Tomato Soup (Papa el Pomadoro)

A rustic Tuscan soup made with ripe tomatoes, stale bread, garlic, fresh herbs and olive oil. As the bread cooks in the tomato and broth mixture, it breaks down and thickens the soup, creating the hearty texture that makes this traditional Italian dish so satisfying.

Servings: About 6
Prep Time: About 20 minutes
Cook Time: About 40 minutes

Ingredients:

• 8 ounces stale French bread
• 4 ounces (½ cup) extra-virgin olive oil
• 2 garlic cloves, chopped
• 2 fresh sage leaves
• 2¼ pounds ripe plum tomatoes, or Pomi strained tomatoes
• 50 ounces chicken broth
• 3 tablespoons fresh thyme leaves, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Extra-virgin olive oil, for serving
• Grated Parmesan cheese, for garnish

Instructions:

1. Thinly slice the stale bread.
2. Pour the olive oil into a large saucepan. Add the garlic and sage and sauté until the garlic is golden.
3. Add the sliced bread and cook for about 2 minutes, stirring frequently, allowing the bread to absorb the flavored olive oil.
4. If using fresh tomatoes, blanch them in boiling water for 1 minute, then peel. Pass the tomatoes through a sieve or food mill.
5. Add the prepared tomatoes to the bread mixture. Alternatively, use Pomi strained tomatoes.
6. Cook the tomatoes and bread for about 5 minutes.
7. Add the chicken broth and chopped thyme.
8. Reduce the heat to low and cook for about 30 minutes, stirring occasionally. The bread should soften and break down, thickening the soup.
9. Season to taste with salt and freshly ground black pepper.
10. Serve hot, finishing each bowl with a small drizzle of extra-virgin olive oil and grated Parmesan cheese.

Tip: This soup is meant to be thick and rustic rather than smooth. Stale bread is ideal because it absorbs the tomato, broth and olive oil while gradually breaking down into the soup.

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