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Pappa al Pomodoro - Tuscan Bread and Tomato Soup

Portions: 4

Pappa al Pomodoro is a typical Tuscan recipe made of Tomato Purée. It is eaten cold in summer and lukewarm in winter.



  • 14.1 ounces Strained Tomatoes 20.1 oz
  • 1 Clove of garlic
  • to taste Extra virgin olive oil
  • to taste Fresh basil
  • to taste Salt and black pepper
  • 4.58 ounces Stale bread
  • 1 White or red onion

Used product

Strained Tomatoes

20.1 oz


Cut the bread into cubes and soak in cold water for about 25 minutes, then squeeze out the excess water and crumble the bread coarsely.

Mince the onion and sauté it in an appropriately sized pot for a few minutes. Add the bread and allow the flavor to develop for 2 or 3 minutes. Finally, add the De Rica Strained Tomatoes and cook for 30-40 minutes.

The soup can be served lukewarm or cold, with a drizzle of olive oil and basil leaves.