Vegetable

Pappa al Pomodoro is a rustic tomato and bread dish that’s half-way between a soup and a porridge. It’s best made with vermillion hued, plump skinned tomatoes, birthed under the Tuscan sun, but it’s also the kind of soul warming meal you crave after trudging home from work on a frigid winter day. A paradox, I know, but one that can be solved with the right ingredients.

It shouldn’t come as any surprise that the secret to a good Pappa al Pomodoro is in the quality of the tomatoes and the bread. While you’d be hard pressed to find much in the way of sun ripened tomatoes in January, a good can of Italian tomatoes and a little honey will get you a convincing rendition of this classic. A forgery to be sure, but one that is good enough in the dead of winter, when your spirit yearns for a little sunshine. continue →

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