Soups & Stews

Pappa al pomodoro – tomato bread pot

Name: Pappa al pomodoro – tomato bread pot
Prep time: 15 min
Cook time: 35 min
Yield: 4 people
Cuisine: Italy
Ingredients: 700 g ripe tomatoes or good canned tomatoes; 250 g stale Tuscan bread; 3 cloves of garlic; 1 small onion; 500 ml vegetable broth; 5 tbsp olive oil; 1 handful of basil; Salt and pepper

4 people · Soups & Stews

Recipe photo: Pappa al pomodoro – tomato bread pot (Soups & Stews)

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Tomatoes and bread from the day before make this creamy pot possible with just a few ingredients. Olive oil and basil give it scent and taste.

Timing

For: 4 people
Preparation: 15 mins.
Cooking time: 35 mins.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 375 kcal
Protein: ≈ 7.9 g
Carbohydrates: ≈ 39.1 g
Fat: ≈ 19.3 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Ingredient amounts for the whole recipe; linked reference names retain the source language

700 g ripe tomatoes or good canned tomatoes · ≈ 700 g · Assumed quantity / reference product
Tomate roh (G561100)
250 g stale Tuscan bread · ≈ 250 g · Assumed quantity / reference product
Weizenbrot/Weißbrot (B311000)
3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100)
1 small onion · ≈ 70 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100)
500 ml vegetable broth · ≈ 500 g · Assumed quantity / reference product
Gemüsebrühe (X416243)
5 tbsp olive oil · ≈ 68.25 g · Assumed quantity / reference product
Olivenöl (Q120000)
1 handful of basil · ≈ 10 g · Assumed quantity / reference product
Basilikum roh (G061000)

Not included in the base calculation

Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

700 g ripe tomatoes or good canned tomatoes
250 g stale Tuscan bread
3 cloves of garlic
1 small onion
500 ml vegetable broth
5 tbsp olive oil
1 handful of basil
Salt and pepper

Instructions

Finely chop the onion and garlic and sauté in 3 tablespoons of olive oil until soft.
Roughly chop the tomatoes and add them, simmer gently for 15 minutes.
Tear the bread into rough pieces, add it to the pot with the broth and let it break down over a low heat for 10-15 minutes, stirring occasionally.
Process with a wooden spoon to a rustic, thick consistency; Tear up the basil and fold in.
Season with salt and pepper and drizzle each portion with a little olive oil.