Pappa col pomodoro

Pappa col pomodoro


  • 200 g Tuscan or stale rustic bread
  • 500 g ripe sauce tomatoes
  • 1 onion
  • 2 cloves garlic
  • ½ l vegetable broth
  • basil leaves
  • salt
  • pepper
  • P.G.I. Toscano oil


To prepare the very best pappa col pomodoro, plunge the tomatoes in boiling water for a few seconds and then peel them, remove the seeds and cut into pieces.
Saute the cloves of garlic with the sliced onion in a saucepan.
Remove the garlic when it starts to brown, add the tomatoes and basil, and cook for ten or so minutes.
Add the thinly sliced bread, mix well, and when the bread has absorbed the tomato sauce, add the boiling broth and adjust for salt and pepper.
Boil for about a quarter of an hour until the mixture has a mushy consistency, adding more broth if necessary.
Set aside for about half an hour and drizzle with P.G.I. Toscano oil before serving warm.

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