Pappa al pomodoro

Pappa al pomodoro

Pappa al pomodoro is a typical first course of traditional Tuscan cuisine, with Mutti Passata it becomes soft and velvety.

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 45 min (COOK TIME: 30 min / PREP TIME: 15 min)

cooking sketch Easy

2 people

Ingredients

  • 500 g Passata Mutti
  • 120 g stale bread
  • 1 sprig thyme
  • 1 red onion
  • 40 g extra virgin olive oil
  • 500 ml vegetable broth or hot water
  • basil
  • salt and pepper
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Pappa al pomodoro: Method

  1. Chop the onion and put it in a pan with 3 tablespoons of oil and the thyme. Let it sauté over low heat for 5 minutes.
  2. Remove the thyme and add the Mutti tomato puree. Season with salt and pepper, and add a few basil leaves.
  3. Add the slices of stale bread, let them soften in the tomato, then stir and break up the bread with a wooden spoon. Pour in the broth, mix well, and cover with a lid. Cook for 30 minutes over very low heat, stirring occasionally. If it dries out too much or if you prefer a more liquid Pappa al pomodoro, add a few glasses of hot water or broth.
  4. Transfer the pappa to a bowl, pour in the remaining oil and, using a whisk, mix the pappa al pomodoro.
  5. Serve hot with a sprinkling of pepper.


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Also made with: Passata


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