Main ingredients
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PREP 5min
COOK 10min
READY IN 15min
4.0
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This authentic recipe for pappa al pomodoro is adapted from www.firenzeturismo.it and is the official recipe of the Florence Tourism Organization. The chili pepper is not part of the original recipe, but you can add one if you'd like the soup to have some heat. The pappa al pomodoro is also good cold or heated up, as long as a drop of olive oil is added to each plate before serving.
600 g ripe or tinned tomatoes (traditionally, costoluto fiorentino variety)
400 g dried Tuscan bread (or country-style bread)
2 or 3 gloves of garlic
5 or 6 leaves of basil
1 chilli pepper, optional
2 tbps extra-virgin olive oil
salt and pepper
Chop the tomatoes and place them in a saucepan with the garlic, oil, basil, and chili. Bring to the boil and add approximately 1 liter of water and the bread cut into small pieces.
Salt and pepper to taste and cook often stirring until the bread turns into mush and there are no chunks. Serve hot with a drop or two of olive oil.
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