Pappa al Pomodoro recipe

Pappa al pomodoro

Pappa al pomodoro is a local recipe that captures all the aromas and flavours of summer, when the tomatoes that complement good Tuscan bread ripen to the height of their flavour.
Like many Tuscan recipes, pappa al pomodoro is a ‘poor’ dish – but incredibly rich in the flavours typical of Tuscany’s rural tradition. A secret: prepare more than you need. It’s even better served cold or at room temperature the next day, drizzled with a ‘C’ of olive oil!

Ingredients (four portions):

  • 800 grams ripe tomatoes
  • 300 grams day-old Tuscan bread, cubed
  • 20 basil leaves
  • 1 white onion
  • 1 clove garlic
  • 3 tablespoons of our farm’s extra virgin olive oil
  • Salt and pepper
  • Vegetable stock


Begin by preparing the tomato sauce. Plunge the tomatoes in boiling water for a few seconds and slip the skins off. Chop the tomatoes.

Over a low flame, heat the oil in a deep pan and sauté the garlic clove until golden.

Remove the garlic clove and add the chopped onion to the pan; cook until soft, adding stock as needed.
Add the tomatoes and raise the flame to thicken the sauce. Season with salt and pepper to taste.
Add the cubed bread and the basil leaves, stirring frequently with a wooden spoon.

Continue cooking, adding hot stock as needed, until the pappa takes on the consistency of a thick soup.

Allow to rest for a few minutes before serving.


ricetto pappa al pomodoro

A typical summer dish that transitions perfectly into winter: available all year round at our restaurant!

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