Pappa al Pomodoro

Pappa al pomodoro, whose name nods to its soft, porridge-like texture, is a Tuscan classic born from stale bread and ripe tomatoes. Simmered with garlic, olive oil, and basil until thick and spoonable, it celebrates simple cucina povera.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 2 lb or 3 cups ripe tomatoes or good passataProduce
• 3 cups torn stale Tuscan breadBakery
• 3 cloves garlicProduce
• 1/2 cup extra-virgin olive oilPantry
• 1 cup leaves basilProduce
• 2 cups vegetable broth or waterPantry
• to taste salt and pepperSpices

Instructions

1. 1Sauté garlic in oil gently. Add tomatoes; cook to sauce.
2. 2Add bread and liquid; simmer, mashing to a thick pappa.
3. 3Stir in basil off heat. Rest for flavors to settle.
4. 4Serve warm or room temp with more oil.