Pappa al pomodoro
Pappa al pomodoro, from above
VegVeganTuscany

Pappa al pomodoro

Bread and tomato cooked into a thick, garlicky mush. It sounds odd. It tastes like childhood.

45 minTime
8 gProtein each
mildSpice
Tomato porridge2 chapters · 1 min read

Make it your way

Grandma's wayTomato, bread, basil, oil.
The original
357kcalsame
8 gproteinsame
5 gfibresame
45minutessame

Pappa al pomodoro.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tomato8 ripe tomatoes, chopped
White bread5 thick slices stale crusty bread
Olive oil4 tbsp, plus more
Garlic4 cloves
Onion1 small
Basil leavesa big bunch
Vegetable stock (vegetable broth)3 cups
Saltto taste
Black peppera pinch

Method

3 steps
  1. 1Soften onion and garlic in oil. Add tomatoes and simmer 15 minutes.
  2. 2Add stock and torn bread; simmer 15 minutes, stirring and mashing.
  3. 3Off the heat, stir in torn basil and raw oil. Rest 10 minutes.
Serve it like this

Spoon into bowls warm or at room temperature, with basil leaves and a generous swirl of olive oil on top.

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Make it a meal

What goes with Pappa al pomodoro: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto al limone35 min
Bread or rice Piadina romagnola30 min
On the side Panzanella20 min
On the side Insalata di farro40 min
To drink Virgin bellini8 min
Something sweet Cantucci60 min
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