Gastronomixs

Pappa al pomodoro

A simple traditional Italian tomato soup thickened with white bread.

Recipe makes 5 litres/20 portions.

Pappa al pomodoro

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Ingredients

8

kg

tomatoes, ripe pomodoro

8

cloves

garlic

300

ml

olive oil

2

kg

white bread (pane Pugliese or ciabatta)

2

bunches

basil

1.2

litres

water

 

 

olive oil (extra virgin)

 

 

sea salt

 

 

pepper

Preparation method

  • Peel the tomatoes and cut into quarters.
  • Peel the garlic and slice thinly.
  • Heat the olive oil in a wide pan.
  • Add the garlic and gently fry.
  • Add the tomatoes and allow to cook gently for 30 minutes.
  • Add the water and bring to the boil.
  • Cut the crusts off the white bread. Add the rest to the soup in large chunks (2x2cm).
  • Season to taste with salt and pepper.
  • Remove the pan from the heat. Pour into soup dishes and add the leaves of basil and the extra virgin olive oil.

Serving suggestions

  • Variation tip: use various tomato varieties to add different aromas to the soup, such as green, yellow, or brown tomatoes, vine tomatoes, beef tomatoes, cherry tomatoes, or coeur de boeuf tomatoes.
  • Variation tip: use Provençal herbs such as, thyme, rosemary, or oregano.
  • Variation tip: a lot of the flavour is determined by the olive oil that you use. If you vary the type you use, this automatically changes the end result.

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