Pappa al pomodoro is not tomato soup with bread floating in it. The bread has to soften, collapse, and thicken the tomatoes until the pot becomes one spoonable thing.
The useful cue is texture. Stir until the crumb breaks down, keep the olive oil bright, and let the soup rest before serving warm or at room temperature.
Set servings and units first. You can change them anytime.
Tear the bread into rough pieces and soak it in cold water for 10 minutes, then squeeze out the excess water.
Warm 3 tbsp olive oil in a Dutch oven over medium-low heat. Add the garlic and cook until fragrant but not browned, about 2 minutes.
Add the crushed tomatoes and salt. Simmer for 15 minutes, stirring occasionally, until the tomatoes loosen and taste cooked.
Crumble in the soaked bread and add 1 cup hot water or light vegetable stock. Cook for 10 minutes, stirring firmly so the bread breaks down into the tomatoes.
Turn off the heat, fold in the basil, and rest the soup for at least 15 minutes.
Serve warm or at room temperature with the remaining olive oil and black pepper.
You made Pappa al Pomodoro. Time to eat.
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Use fresh ripe tomatoes only in season. Peel and seed them first, then add water gradually because they release less predictable liquid than canned tomatoes.
Six Italian regions. Nothing reformulated. Imported direct.
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