Pappa al pomodoro

Pappa al pomodoro uses stale bread to thicken tomatoes into a soft mixture eaten with a spoon. Luisanna’s Prato recipe combines thinly sliced bread with ripe tomatoes, leek, tomato paste, vegetable broth and olive oil.^[1]

The bread cooks until it breaks down and much of the liquid evaporates. Basil, black pepper and more olive oil finish the dish after cooking. It may be served hot, warm or cold; garlic or shallot can replace the leek in other versions.^[1]