Pappa al Pomodoro

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This was wonderful i did add some crushed red pepper flakes, gave it a bit of a bite.....
very good i really enjoyed it....

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This is a fabulous recipe - THICK like it's supposed to be, and so delicious.
We had the same thing in Italy. It was wonderful there and this recipe
is, too. Thanks, Michael!!

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This was an excellent dish to make on a sultry, hot afternoon. My family ate with such gusto, you would have thought I had created a masterpiece. My claim for the soup being excepteionaly good was the mix of home grown tomatoes I used Bradley and a mix of heirloom tomatoes. I also had a good quality bread that also added to the flavor.
Thanks for the recipe. We will use it often during these late summer days when there is an abundance of fresh tomatoes.

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After spending a week in Tuscany and having Pappa al Pomodoro I knew I had to make it for myself. I love how rich and thick it comes out! To the people who gave this recipe a low rating: Pappa al Pomodoro is a bread soup. IT IT SUPPOSED TO BE THICK LIKE PORRIDGE! The recipe states that it should have the consistency of baby food! It's one thing to give a bad review because you don't like a dish. But by giving a bad review because you didn't realize what you are making does a disservice to both the chef who created it and the people who are ACTUALLY looking to make this dish, but may be put off by a low rating.

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Is there an error in this recipe. This was way too much bread. Prepared for dinner party -- added extra tomatoes to try to salvage.

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Great flavors, fresh ingredients and a warm summer day make this dish a great addition to bbq favorites. Made the night before and served at room temperature made our bbq easier than ever. This is a keeper.

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This recipe is easy and so delicious! I watched Michael prepare it on TV, then I prepared it myself. The flavors all come together to create a wonderful taste!

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I let my italian bread sit for a few days after purchase. I used canned crushed tomato instead of fresh. It was too mushy for me. I would have rather made a soup and then dipped the bread into it. I kept adding chicken broth to it because the bread was soaking up the liquid to the point that it was mush. I will not be making this again.

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Normally I love Michael's recipes, but this "soup" came out like bread pudding. I think the recipe is wrong. 3/4 pound of bread is way too much!!!! Maybe it is supposed to be this way, but if it is, then one has to acquire a taste for soup this thick.

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This is so,so,so gooooooooood!!!!!!!!!!!!!!