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Pappa al pomodoro

by Ada Parisi
5 min read

The recipe of the mythical tomato soup, typical Tuscan recipe beloved not only by Tuscan. Who has not this Giamburrasca, both revised version is in the fabulous television version starring Rita Pavone, He is singing a song smash on pappa col pomodoro? Even if you are too young to have read or seen in person Giamburrasca Pavone (even I have and I've only watched the reruns on TV), the pappa al pomodoro is really a classic Tuscan cuisine known to all. For this, since it's a classic, I will propose again as such, without changes or creative flights of fancy, but if you love the tomato soup and they want a more creative try the ROASTED TOMATO SOUP WITH CHEESE.

If the ingredients are the same, bread, tomato, garlic, oil and fresh basil, But I used Tuscan products not because I live elsewhere and then I put on the list the original Tuscan ingredients and, parenthesis, the ones that I used. I assure you that is a dish easy and healthy, the classic peasant dish of the few things that all the time they had at home or in the garden: Today this makes it a dish of very clever recycling, because in the season fresh tomato just a loaf of bread stale to get something tasty and healthy. Is’ great warm (not serve hot), but also at room temperature. The Parmesan cheese is forbidden, I would say any Tuscan, and I did not put the ingredients. But voletemene, the first dish I have eaten without cheese, the second with a good sprinkling of Parmigiano 36 mesi.Buona day!

Pappa al pomodoro

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams of stale Tuscan bread (I used homemade bread made by me)
600 grams of ripe tomatoes ribbed (I used the San Marzano)
4 cloves of garlic
700 milliliters of vegetable broth made with carrot, onion and celery
fresh basil, to taste
extra virgin olive oil, to taste (I used a Sicilian oil monocultiva of Nocellara del Belice)
salt and pepper, to taste


To prepare the tomato soup in the Tuscan original recipe, ought to wash the tomatoes, grooving to cross and blanch them for a few seconds, then cool in ice water and peel. Cut them in half, remove the seeds and vegetation water and make them in small pieces.

Clean the garlic and set aside the leaves of the basil (now you will serve only the stems). Put in a pan, better if crock pot, extra virgin olive oil, combine the garlic and basil stalks and brown over low heat until the garlic has taken a slight color. Remove the basil stems and add the tomato. Sauté over high heat, season with salt and cover, cook for about 20 minutes.

While the tomato bake, cut into slices not too thin stale bread, put it in a large bowl and cover with boiling vegetable broth. When the bread becomes soft, wring it out and add to the tomato sauce. Cook for another 15 minutes, then stir carefully until the bread you will not be undone. Season with salt, combine a lot of basil (chopped by hand) and freshly ground black pepper and let the gruel rest at the pomodor at least a couple of hours so that it tastes perfectly.

Serve the jelly to lukewarm tomato, basting with olive oil and condendola with a pinch of black pepper and a basil leaf. Bon appétit!

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Laura 29 December 2020 - 16:27

If you happen to do it again, a plentiful sprinkle of aged pecorino cheese!!! From a Florentine doc…
And congratulations on the blog, continuous and inexhaustible source of ❤️

Ada Parisi 29 December 2020 - 19:48

Hello Laura, heartfelt thanks. And I confess to you the unconfessable: I always put pecorino cheese in all vegetable soups, honestly also in ribollita and tomato gruel. But since the traditional recipe does not provide for it I do not want to incur the ire of the Tuscans and therefore I do not say it. But if a Tuscan allows me then I allow myself! Best wishes and happy holidays, ADA


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