From Una pizza per amica's kitchen in Italy.

Originally published on Cookpad Italy as Pappa al pomodoro, with US measurements.

Pappa al pomodoro

Name: Pappa al pomodoro
Total time: 5400 s
Yield: Serves 3 servings
Ingredients: 7 oz day-old bread (about 200 g); 1 1/2 cups tomato purée (about 350 g); fresh basil; 1 garlic clove; 1 tablespoon olive oil; black pepper; 2 cups vegetable broth (about 500 ml); olive oil for drizzling

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

Pappa al pomodoro is a delicious Tuscan recipe, perfect for using up leftover bread. You can enjoy it hot, warm, or even at room temperature during the summer.

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

Pappa al pomodoro is a delicious Tuscan recipe, perfect for using up leftover bread. You can enjoy it hot, warm, or even at room temperature during the summer.

Saved

Ingredients

1 hour 30 minutes

Serves 3 servings

7 ozday-old bread (about 200 g)
1 1/2 cupstomato purée (about 350 g)
fresh basil
1garlic clove
1 tablespoonolive oil
black pepper
2 cupsvegetable broth (about 500 ml)
olive oil for drizzling

Saved

Steps

1 hour 30 minutes

1

Heat a skillet with the olive oil and garlic clove. Add the tomato purée and basil, and cook for about 10 minutes.
2

Remove the garlic, then add the day-old bread cut into pieces. Pour in the hot vegetable broth, add a pinch of black pepper, cover, and cook for about 15 minutes.
3

Let the pappa al pomodoro rest for about an hour, then serve hot or warm with a drizzle of olive oil on top.