The renown “Pappa al Pomodoro” is a popular main dish amongst the Tuscany farmers, especially in Siena. It is a thick soup, made of bread, tomatoes, Extra Virgin Olive Oil, garlic and basil. It can be eaten either warm or cold and a nutritious recipe for those who follow a vegetarian diet. 

This dish was made to help use up leftovers and stale bread but nowadays it has become a gourmet meal due to the fantastic taste of these natural ingredients.

This recipe combines perfectly with Organic Extra Virgin Olive Oil “Casa Caroli”  this robust, green oil is produced in the ancient Apulian tradition. Caroli’s farm uses the natural resources of the land avoiding fertilizers or chemical pesticides and producing cold-pressed organic extra virgin olive oil harvested by hand or with shakers and nets. This golden liquid holds a matt yellow-green colour with a delicately fruity flavour aided by a hint of sweet almond and artichoke. The density is medium fluid with a perfectly balanced pure olive aroma. Try it!

So, what are you waiting for? Have a quick dip in the Tuscan atmosphere and try my:

Pappa al Pomodoro

• Ingredients

• 800g Tomatoes
• 300g Bread (stale, also)
• 20 Basil leaves
• 3 Clove of Garlic
• 1 Ts of finely sliced White Onion
• 1-liter Vegetable Stock
• Organic Extra Virgin Olive Oil “Casa Caroli”
• Salt and Pepper, as needed
• 1 Pinch of Sugar

To prepare your “Pappa al Pomodoro”

• Place a pot of water on the stove and let it come to a rolling boil. Rinse your tomatoes clean and remove any stems that are still attached. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite the stem side).



• Gently place the tomatoes into the boiling water, cooking them for no longer than 25 seconds. Remove the tomatoes immediately from the boiling water using a slotted spoon.
• Cool the tomatoes off with cold water. Then, begin peeling the skin at the X, pulling the skin back gently.



• In a pot, warm up 3 Tbsp of Extra Virgin Olive Oil “Caroli” and gently fry the third clove of garlic. Remove it, and add the sliced onion.
• Pour a bit of the hot vegetable stock in the pot and let the onion soften.
• In the meanwhile, warm up the sliced bread in the oven at 200°C per a few minutes. Then, leave them cool down and then rub with two of the peeled cloves of garlic.



• Add the tomatoes in the pot on a high heat, let the sauce cook and slightly reduce de hit for the last 5 minutes. Adjust with salt and pepper.

Add the bread to the pot with the tomato sauce and the chopped basil leaves. Save some 8-10 of the basil leaves for later.

Cook on a low heat for around 30-40 minutes, pouring progressively the remaining vegetable stock. Stir frequently, so as to obtain a soft texture.

Remove from the heat. Add the remaining chopped fresh basil leaves.

Serve in bowls, add generous Organic Extra Virgin Olive Oil “Casa Caroli”.

It is delicious also the day after if preserved in the fridge.

Enjoy your Pappa al Pomodoro and… Buon Appetito!