Depending on the season, Pappa al Pomodoro can be made with either fresh tomatoes or stewed tomatoes. If you use fresh tomatoes, you will want to use very ripe tomatoes, which will give you the best flavor. You will need to cook them down for a bit to burn off some excess moisture before you add the bread. If you use canned tomatoes, be sure to use good ones as the other ingredients won't contribute enough flavor to make up for bland tomatoes. When using canned tomatoes, I like to add a bit of fresh tomato. This not only adds a little extra acidity, but it also contributes some sweet fruity flavor that only fresh tomatoes have.