Pappa al Pomodoro
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:5 to 6 servings as first course; 3 as main course
- ½pound loaf stale Tuscan or other peasant bread
- 3pounds very ripe tomatoes
- 6tablespoons extra-virgin olive oil
- 1large garlic clove, sliced
- 12large basil leaves
- Freshly ground black pepper to taste
- Freshly grated Parmigiano Reggiano to taste (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
267 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 6 grams protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut bread into large chunks. If any of the center is soft, discard it.
- Step 2
Cut tomatoes in half. Squeeze out the seeds and discard. Cut tomatoes into large chunks.
- Step 3
Heat oil in a large pot and saute garlic until it begins to brown.
- Step 4
Stir in the tomatoes and cook for about 5 minutes, until they soften.
- Step 5
Add bread and continue cooking, stirring occasionally, until bread has absorbed most of the liquid.
- Step 6
Shred basil and stir in along with the pepper. Allow mixture to stand for about 15 minutes or longer. Serve lukewarm or at room temperature. If desired, serve with grated Parmigiano, about one tablespoon a serving.
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