Pappa al Pomodoro

the Essence of Simplicity

The Pappa al Pomodoro is more than a dish, it is a gesture of love. Born from peasant wisdom, it is the perfect harmony between bread and tomatoes, two humble ingredients that transform into a warm, velvety embrace. Each spoonful is a journey through the most authentic Tuscany, where patience and care elevate flavors into something truly special.

Preparation time

20 minutes

Recipe for

4 people

PREPARATION:

  1. In a pot, lightly sauté the garlic in organic extra virgin olive oil.
  2. Add the peeled tomatoes and let them cook gently for about 15 minutes.
  3. Pour in the hot broth and add the crumbled stale bread, stirring carefully.
  4. Cook on low heat, stirring until the bread completely dissolves into a creamy, rich texture.
  5. Remove from heat, add fresh basil, and let it rest.
  6. Serve warm or at room temperature, finishing with a drizzle of organic extra virgin olive oil and a sprinkle of black pepper.

INGREDIENTS:

  • 400 gr (14 oz) ripe tomatoes or canned peeled tomatoes
  • 300 gr (10 oz ) stale Tuscan bread
  • 1 garlic clove
  • 1 lt (4 cups) vegetable broth
  • Fresh basil
  • Organic extra virgin olive oil, salt and black pepper