Pappa al Pomodoro is originally a peasant dish, typically Tuscan, and more precisely from Siena. It’s prepared with Tuscan bread, tomatoes, garlic, basil and plenty of extra virgin olive oil. It was originally intended to not let stale bread go to waste.

Excellent in winter as a hot soup, Pappa al Pomodoro is equally as tasty during the summer when served at room temperature, sprinkled with plenty of extra virgin olive oil and finely cut basil leaves.

As it sometimes happens with traditional dishes, especially those designed to leave no waste, the Pappa al Pomodoro has undergone small variations throughout time in every family, according to personal tastes. Ingredients can vary. For example, some like to chop up leeks, onions, carrots or celery and add it to the mix.

Pappa al Pomodoro
A delicious tomato sauce for every season.
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Prep Time
5 min
Prep Time
5 min
1062 calories
186 g
0 g
21 g
39 g
4 g
1757 g
5937 g
41 g
0 g
15 g
Nutrition Facts
Serving Size
1757g
Amount Per Serving
Calories 1062
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 5937mg
247%
Total Carbohydrates 186g
62%
Dietary Fiber 23g
93%
Sugars 41g
Protein 39g
Vitamin A
144%
Vitamin C
266%
Calcium
117%
Iron
146%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 thin slices of Tuscan bread
  2. 2 1/2 cups of vegetable broth
  3. 10 big basil leaves
  4. 2 tsp of extra virgin olive oil
  5. 2 garlic cloves
  6. 1 tsp of sugar
  7. 1 tsp of salt
  8. 30oz of tomatoes
beta
calories
1062
fat
21g
protein
39g
carbs
186g
more
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 Instructions:

1- Cut the Tuscan bread into thin slices (1), toast them in the oven for a few minutes (do not overlap the slices) at 390°F. Once removed from the oven, let cool and then rub the cloves of garlic, already peeled, on the bread (2). Place the tomatoes in boiling water for about 1 minute (3).

Step 1

2- Once the tomatoes are a little bit cooked, drain and peel them with the help of a small knife (4). Create a puree by using a blender or electric whisk (5). Arrange the slices of bread in a non-stick pan.

Step 2

3- Pour over the tomato puree (7) and vegetable broth (8), so to cover the bread. Add salt and pepper and a teaspoon of sugar (9), and cook over low heat for 40-50 minutes to evaporate the liquid.

Step 3

 4- Stir so that the bread becomes soft and dissolves with the puree (10). Once cooked, turn off the flame and season with salt and basil leaves (11). Pour the Pappa al Pomodoro in soup plates (12) or individual bowls and sprinkle with plenty of extra virgin olive oil. If you wish, you can add chili powder or other fresh ground pepper .

Step 4

 

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