The weather has been cold here in New York and with winter storm Jonas knocking at our door it seems like the perfect time to prepare one of my favorite winter meals…pappa al pomodoro. This Tuscan tomato bread stew is a warm, hearty and delicious way to eat something comforting, especially when it’s cold out. It is a simple recipe that only requires a few basic ingredients. So let’s get started…
Here’s what you’ll need:
- 2 tablespoons extra virgin olive oil
- ½ onion, diced
- 2 cloves of garlic, chopped
- 2 - 28-ounce cans whole, peeled tomatoes
- 1 handful of fresh basil leaves, coarsely chopped
- 1 full baguette size loaf of bread, preferably stale (1-2 days old), cut up into 1-inch cubes
- salt and pepper to taste
- olive oil for garnish
- parmesan cheese for garnish
In a large pot (I love using my Le Creuset for these types of stews) add the olive oil, the onion and the garlic. Sauteè until onion and garlic are soft and golden. Add the tomatoes and their juice. Break the tomatoes up with a wooden spoon as they are cooking. Add the basil leaves, salt and pepper and let simmer on low heat for 45 minutes, occasionally stirring. Add the bread and stir. Let simmer another 10-15 minutes to allow bread to break down and become incorporated. Depending on consistency, you may add up to 1 cup of water (you want the final consistency to be similar to hot oatmeal). Serve hot with a drizzle of olive oil and some parmesan cheese on top.
Serves 4 – 6 people, depending on your appetite!
I hope you all enjoy this.
Stay tuned for more of my favorite recipes in the coming weeks…buon appetito!