Should I use fresh or canned tomatoes?
Very ripe fresh tomatoes in summer are the ideal. Outside tomato season, good canned San Marzano tomatoes (800 g) produce an excellent result.
Italian · dinner
Pappa al Pomodoro
#italian#soup#dinner#vegan#vegetarian
40m
Total time
4
Servings
320
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Pantry
- 300 g stale country bread, torn into chunks
- 5 tbsp extra-virgin olive oil
- 400 ml vegetable stock or water
- to taste fine salt and black pepper
Produce
- 800 g ripe tomatoes, roughly chopped (or 800 g canned)
- 3 cloves garlic
- 15 leaves fresh basil
THE METHOD.
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0/6 done
FAQ · Things people ask
About this recipe.
How thick should pappa al pomodoro be?
Thick — somewhere between a thick soup and a porridge. It should not be liquid. Add or reduce water to reach the consistency you like.
Can I serve it cold?
Pappa al pomodoro is traditionally served at room temperature in summer, or warm in cooler months. Cold is fine but the texture is slightly gelatinous.
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