Tuscan Pappa al Pomodoro Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • ¼ cup olive oil, plus more for serving
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • ½ cup white wine
  • 8 ounces stale Italian bread, cubed
  • 4 cups chicken broth
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • Salt and ground black pepper, to taste
  • 10 basil leaves, torn
Directions
  1. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat.
  2. Add the onion and garlic and sweat until very soft, stirring occasionally, about 5 minutes.
  3. Add the white wine and bring to a simmer. Reduce by half.
  4. Add the bread and toast lightly, then cover with chicken broth. Bring the broth to a simmer and cook for 15-20 minutes, until the bread is very soft.
  5. Add the tomatoes, crushing by hand to create a puree. Bring to a simmer and cook until thick, about 5-10 minutes.
  6. Season to taste with salt and pepper, then add the torn basil.
  7. Serve with an extra drizzle of olive oil, cracked black pepper, and parmesan, if desired.