International Recipes and Cooking Around the World

Pappa al Pomodoro

Italian tomatoes

(Italian tomato-bread soup)

Average: 3.2 (5 votes)

Pappa al pomodoro comes from the Tuscan region of Italy and is an excellent and easy way to use up tomatoes from your garden in the late summer. Use a crusty, good quality, Italian-style bread for this dish.

4 to 6 servings


  • Olive oil -- 1/4 cup
  • Onion, finely chopped --1/2
  • Garlic, minced -- 3-4 cloves
  • Tomatoes, peeled, seeded and chopped -- 4 cups
  • Stock or water -- 2-3 cups
  • Salt and pepper -- to taste
  • Day-old bread, cubed -- 1/2 loaf
  • Fresh basil, chopped -- 1/2 bunch


  1. Heat the oil over medium flame in a large pot. Add the onions and garlic and sauté until the onions are translucent but not browned.
  2. Stir in the tomatoes, stock or water, salt and pepper. Bring to a boil, and then reduce heat to low and simmer for 15-20 minutes.
  3. Stir in the bread and basil and simmer for another 5-10 minutes. Add more stock or water if the soup gets too thick. The soup should keep a loose consistency. Adjust seasoning and serve.

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