Photograph of the finished Pappa al pomodoro

Italy · Súp cà chua bánh mì kiểu Tuscany

Pappa al pomodoro

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 10
  • Photograph of Bread Bread 280 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Italian basil Italian basil 24 g
  • Photograph of Vegetable broth Vegetable broth 1 l
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Blanch ripe tomatoes for 1 minute, peel them, and then chop them finely.
  2. 2 Sauté sliced garlic in olive oil for 2 minutes until fragrant but not yet golden.
  3. 3 Add the tomatoes and simmer for 15 minutes, season with salt and pepper until the sauce thickens.
  4. 4 Tear up stale bread and add it to the hot vegetable broth, stirring for 10 minutes until the bread dissolves.
  5. 5 Turn off the heat, mix in the torn basil leaves, let it sit for 10 minutes, then drizzle with raw olive oil before serving.

With an appliance

  • Microwave 42 min

    Replace step 4: toss the bread with the tomato sauce and broth in a deep bowl at 800 W for 7 minutes, stirring once; reduce to about 3 minutes, without watching the bottom of the pan, and allow the mixture to thicken more evenly.

Start cooking