Tomato and Cheese Pappa

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Tomato and Cheese Pappa
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it fr es de br
429
Calories per serving
  • Lactose Free
  • Vegetarian
  • Vegan
  • Energy Kcal 429
  • Carbohydrates g 41.7
  •   of which sugars g 10.9
  • Protein g 11.3
  • Fats g 34.1
  •   of which saturated fat g 5.66
  • Fiber g 5.2
  • Cholesterol mg 21
  • Sodium mg 668
  • Difficulty: Easy
  • Prep time: 40 min
  • Cook time: 60 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Pappa al pomodoro is like a bowl of summer—right from the heart of Tuscany. And listen, this Tuscan tomato bread soup pulls together all the goodness of simple Italian cooking. Really good stuff. You've got chunks of rustic, slightly stale bread soaking up a sauce made with juicy fresh cherry tomatoes, plus some yellow and orange ones for that extra pop of color. Folks in Tuscany have been making this traditional Tuscan recipe forever. And the sauce? Really, no fancy stuff—just good ingredients and a bit of time for the flavors to hang out together.

What makes this version really really special is a touch of soft, mild caciottina cheese. It melts right in, giving a creamy finish. So so comforting. The combo of tender bread and rich tomato sauce is pretty much comfort food, Italian-style. And you know what? The cheese adds that extra bit of special.

For anyone who loves authentic Italian cuisine, pappa al pomodoro is what you bring out when friends swing by, or when you want to feel connected to those old-school Tuscany food traditions. Thing is, this soup only gets better when it sits awhile. Makes it a moist, easy dish to share on lazy nights. Plus, it's not like the usual tomato basil soup you see everywhere. Here’s the deal: the bread's right in the soup—not on the side—soaking up all those flavorful, golden juices.

You'll see local Tuscans using all kinds of bread, always the day-old stuff. It gives the soup its special texture—super super important for those into stale bread recipes. Add a drizzle of good olive oil and maybe some basil, and this Italian bread soup is perfect with a simple salad or just by itself. Serve it up family-style—it's easy to see why folks come back to this rustic tomato soup every summer. Seriously good. Whether it’s for a chill lunch or a cozy dinner, this dish is sure to make everyone feel at home.

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INGREDIENTS

429
Calories per serving
Tomato purée 3.1 cups (750 g)
Extra virgin olive oil 3 ½ tbsp (50 g)
Onions 1
Dried chili pepper 1
Whole grain bread 7.1 oz (200 g) - stale
Black pepper to taste
Basil to taste
Lemon peel to taste
Caciottina cheese 4 - pieces
For the confit cherry tomatoes
Cherry tomatoes 2 ½ cups (300 g) - mixed colors
Extra virgin olive oil to taste
Brown sugar 1 spoonful
Oregano to taste
Fine salt to taste
For the basil sauce
Extra virgin olive oil to taste
Basil to taste
Lemon peel 1
Fine salt to taste
Preparation

How to prepare Tomato and Cheese Pappa

To prepare the tomato and caciotta pappa, let's start with the sauce. In a pan with the oil, let the chopped onion 1 and crumbled dried chili 2 fry. Then add the tomato puree 3

and rinse the container with a little water: this way you can cook everything for about 40 minutes; adjust with salt 4. Keep an eye on the cooking and add more water if needed. Meanwhile, cut the colorful cherry tomatoes in half 5 and place them, cut side up, on a baking sheet lined with parchment paper 6.

Drizzle them on the surface with a little oil 7, sprinkle them with 1 level tablespoon of brown sugar 8, salt, and scent with oregano sprigs 9

Bake in a ventilated oven at 392°F (200°C) for about 20 minutes 10. Once ready 11, gather them in a bowl 12.

Deglaze the cooking base with a little water 13, pour over the cherry tomatoes and set aside 14. Cut the stale whole wheat bread into cubes 15

once the sauce is ready, plunge them inside 16, flavoring with plenty of hand-torn fresh basil 17. Stir for a few minutes over low heat, until the bread is completely soaked in the sauce 18.

Moisten again with a little water 19, cover and let it rest for a few minutes 20. Now add the cherry tomatoes 21

and distribute the pappa al pomodoro in 4 dishes 22. In a blender pitcher, blend some oil with basil 23, salt, and lemon zest 34.

Place the 4 caciottine in a non-stick pan greased with a little oil 25 until they are melty 26. Transfer them to the dishes 27

and drizzle with the basil oil 28. Finish with pepper, basil, and lemon peels 29 and here's your tomato and caciotta cheese pappa 30.

Storage

The tomato and cheese pappa can be stored for a couple of days in the refrigerator in an airtight container; it would be better to cook the cheese at the moment.

Advice

Too rushed to prepare the confit tomatoes or too hot to turn on the oven? The raw variant will be equally good: reduce the sugar to a pinch and season the cherry tomatoes in a bowl, letting them marinate for a few minutes beforehand.

For the translation of some texts, artificial intelligence tools may have been used.
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