Breadwinner Series: Pappa al Pomodoro

When I was in Tuscany about this time last year, I tried a bowl filled with red gooey stuff which the people at the winery in Carmignano said I should absolutely try. It's Pappa al Pomodoro, a traditional Tuscan dish that loosely translates to "tomato mush".

It's perfect to make with crusty bread such as Truckee Sourdough Company's ciabatta which will soak in all the tomato juice and flavors. Think wet croutons. Actually, don't since that might turn you off from this dish. But it truly is wonderful! And best of all, it's a quick and tasty, perfect for those weeknights when you're too lazy to make anything elaborate.

You'll need:

1 Can of diced tomatoes, preferably an Italian brand, OR if you have time to roast your own tomatoes for 20 minutes at 350 degrees, go for it!

2 Cloves of garlic, more if you don't mind garlic breath

A bunch of basil leaves

Crusty bread. I used Truckee Sourdough's ciabatta

Salt and pepper to taste

Optional: Italian cheese like Parmigiano or Asiago

To make:

1 Sautee finely chopped garlic in extra virgin olive oil until golden.

2 Add your canned tomatoes or roasted tomatoes if using.

3 Stew for 20 minutes until you get a saucy consistency.

4 Break up your bread and little pieces at a time. For a can of soup, I used about a slice and a half of the ciabatta. Let soak in the soup. Add a little water if you think you've added too much bread.

5 Season with salt and pepper and plate while warm.

6 Garnish with basil - the more the merrier! Drizzle with EVOO.

7 It's not traditional, but if you want to sprinkle with a little grated Asiago or Parmesan, go for it.

#tuscany #food #italy #travel #renotahoe