Simple recipes · clear steps · everyday ingredients
Quick Med KitchenSaved
Home/Recipes/Pappa al Pomodoro

Pappa al Pomodoro

Soft tomato and stale-bread soup with basil

A Chianti-style pappa al pomodoro with stale Tuscan bread, peeled tomatoes, garlic, basil and olive oil, rested until thick.

Jump to recipe
Prep15 minsCook25 minsServes4DifficultyEasy

Plus 1 hr for settling before serving; included in the total time below.

Editorial recipe cover for Pappa al Pomodoro, from Chianti, Tuscany

Chianti, Tuscany

The regional version.

The basil-and-garlic Chianti version with soaked and squeezed stale bread.

  • Stale Tuscan bread breaks down into a soft pappa.
  • Tomato, garlic and olive oil make a short ingredient list.
  • This Chianti-style version finishes with basil rather than a mixed-vegetable soffritto.

Technique: soft tomato and stale-bread soup with basil

Squeeze the soaking water from the bread so the tomato flavour stays concentrated. The texture should be soft and coarse; do not blend it into a smooth cream.

The recipe

Pappa al Pomodoro

15 min prep25 min cook1 hr 40 min total4 servings

Includes 1 hr for settling before serving.

Scale:

Ingredients

Main

Method

  1. 1

    Soak bread in cold water for 10 minutes. Warm half the oil with garlic and chilli without browning the garlic.

  2. 2

    Add crushed tomatoes and simmer gently for about 15 minutes until they soften into a sauce.

  3. 3

    Squeeze soaked bread well and crumble it into the tomato. Add 250 ml hot water and season.

  4. 4

    Simmer for 10 minutes, stirring and breaking up bread until thick and spoonable, not a clear broth.

  5. 5

    Turn off the heat, add torn basil and remaining oil, cover and leave to settle for about 1 hour.

  6. 6

    Serve warm or briefly cooled, checking the seasoning after the bread has absorbed the tomato juices.

The version on this page

The basil-and-garlic Chianti version with soaked and squeezed stale bread.

  • Stale Tuscan bread breaks down into a soft pappa.
  • Tomato, garlic and olive oil make a short ingredient list.
  • This Chianti-style version finishes with basil rather than a mixed-vegetable soffritto.

Cooking it well

Squeeze the soaking water from the bread so the tomato flavour stays concentrated. The texture should be soft and coarse; do not blend it into a smooth cream.

Serving and planning

Serve as a simple first course with extra olive oil. Different Tuscan households use sage or a vegetable soffritto instead.

Allow 60 additional minutes for settling before serving. This is included in the total recipe time, alongside active preparation and cooking.

Explore the Italian regional cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

You might also like

Editorial recipe cover for Panzanella Toscana, from Tuscany50 min

Tuscan · No Cook

Panzanella Toscana

Tuscan panzanella with soaked and squeezed stale bread, tomatoes, cucumber, red onion, basil, wine vinegar and olive oil.

Editorial recipe cover for Ribollita Toscana, from Tuscany14 hrs 5 min

Tuscan · Stovetop

Ribollita Toscana

Tuscan ribollita with cannellini beans, cavolo nero, savoy cabbage and stale unsalted bread, cooked again after an overnight rest.

Pollo alla Cacciatora served in a rustic Mediterranean setting1 hr

Italian · Stovetop

Pollo alla Cacciatora

Rustic chicken thighs braised with tomato, wine, rosemary and aromatic vegetables until tender and richly sauced.