Where can I find Pomodoro Pan (Tuscan Tomato Bread Soup)
Is Pomodoro Pan the same as Pappa al Pomodoro?
If not, what is the distinction?
I had Pappa al Pomodoro a few years back when visiting New York, but have never seen it in the Chicago area. I do have a recipe for it (not the same, because I don't have a source for the Tuscan bread that really makes the soup).
Pappa al Pomodoro
(Tuscan Tomato and Bread Soup)
2 whole leek stems (white part), sliced thinly from the end
11 ounces extra-virgin olive oil (about 1-1/2 cups)
1-1/2 pounds fresh plum tomatoes, washed and cut into cubes
Sea salt to taste
Freshly ground pepper to taste
10 leaves of fresh basil
1 cup water (about) or vegetable broth
1-1/2 pounds dry Tuscan bread, or salt-free white bread, cut into 3/4-inch slices with crusts removed (12 thick slices)
* Using a deep saute pan or large saucepan, saute the leeks over medium heat in half of the olive oil for 5 minutes until they are soft and translucent. Add tomatoes, salt, pepper and 5 of the basil leaves torn up by hand. Cover, lower heat and let simmer for 10 minutes. Add water to the pot if the mixture looks too dry. Add the bread slices to the pot and turn off the heat. Cover the pan and wait 15 minutes while the bread absorbs the liquid. Then stir the soup until it becomes creamy, adding more water if necessary.
* Serve in warm soup bowls. Use the remaining olive oil to drizzle over the soup. Garnish with a basil leaf or fresh leek slices.