The weather and seasons are so wacky these days, when spring arrives, it can feel like the peak of winter. This classic Italian dish is what I love to make when I am craving tomato soup on those days.
Seasonal ripe tomatoes aren’t available yet, so what could be better than a steamy bowl of tomato bread soup, fragrant with basil and sage, and drizzled with a fruity olive oil? Pappa al pomodoro is a Tuscan staple. Originally thought of as peasant food, this soup is a way to use up any leftover bread and tomatoes you may have. In my research on this soup, I found that it has been called half soup-half sauce, a soft bread salad, and even tomato mush. Fresh tomatoes are used, and it is traditionally served warm, not hot or cold.
