Pappa Al Pomodoro

Course Appetizer


  • 1 lb Plum tomatoes, diced
  • 28 oz Can Italian tomatoes,
  • 1 1/2 lb undrained & chopped Stale Italian bread, cubed
  • 5 ea Garlic cloves
  • 1 md Leek, white part only, washed well, chopped
  • 1 md Onion, finely chopped
  • 1 pn Red pepper flakes
  • 3 1/2 c Vegetable stock
  • 8 ea Basil leaves
  • 2/3 c Olive oil
  • Salt & pepper, to taste 


  • Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
  • Remove from heat and let stand, covered, 1 hour.
  • The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces.
  • Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. 
  • Serve lukewarm or reheat. “Health” Magazine September, 1993 Posted by Linda Davis


Recipe Rating

Please enter your comment!
Please enter your name here