Italian
Pappa al Pomodoro
“This velvety soup wraps the palate in a comforting, tangy embrace of ripe tomatoes and fragrant basil.”
Bread
Tomato
Garlic
Basil
Olive Oil
saltEasy35 min
Where it comes from
Hailing from the heart of Tuscany, Pappa al Pomodoro reflects the region's love for tomatoes and simplicity, often made by nonna's hands to comfort the soul.
On the Palate
What goes into it
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
Other
How it's made
- 1
Begin by sautéing garlic in olive oil until fragrant.
- 2
Add ripe tomatoes and a pinch of salt, cooking until they break down into a sauce.
- 3
Tear stale bread into pieces, mixing it into the tomato sauce.
- 4
Pour in vegetable stock, stirring until the bread is soft and soupy.
- 5
Season with black pepper and fresh basil, adjusting to taste.
- 6
Simmer briefly to meld flavors before serving.
