Pappa al Pomodoro, oiyoufood

Pappa al Pomodoro

Pappa al Pomodoro, oiyoufoodYesterday my workplace was closed because we all had to be in a work training. Training which was held on my door step and I still managed to be late! Anyway, I go there and this supposedly important guy is talking about “Poor Quality” –  things that just shouldn’t be accepted by anyone. And at the bottom of the example list he put Luke Warm Soup.

That’s set! Then all I hear is ‘blah blah blah’ . Part of me wanted to stand up and say : excuse me, can we go back a slide or two? Because I beg to differ on that little example.  Have you never had ‘ Pappa Al Pomodoro’ ? A delicious summer soup from Tuscany? The soup that should be served  “luke warm”? The soup which room temperature is the best temperature for your palate to appreciate all the flavors? Now could we cross that example out? Thanks!

Obviously I didn’t say that to him – thinking soup temperature would be the last thing on people’s minds in a business training session.

Anyways –  here is the recipe to appreciators of “luke warm soups”! It’s surprisingly easy and tasty.


  • 1 kilo whole plum tomatoes, tinned and drained or fresh skinned and very roughly chopped
  • 2 garlic cloves
  • A big bunch of fresh basil
  • 2 Stale ciabatta bread
  • Olive oil  -The recipe calls for to types of Olive Oil, a last season (stronger version) and a current season (milder version).


  1. Add some last year’s olive oil in the pan on the medium heat.
  2. Chop garlic in thin slices , add to the oil, stir- be careful not to brown them
  3. Add a handful of fresh basil to the mixture, stir
  4. Add  the tomatoes, turn the heat very low and let the tomatoes soften for 25-30mins. (you want them soft and free of juice but still with texture, avoid cooking them to puree)
  5. Now it’s time to season the mixture generously with salt and coarse black pepper. Taste it.
  6. Rip the bread into slices and add to the pan.
  7. Add basil.
  8. Add a ladle of hot water on top of the bread and basil- to slightly moisten the bread, also helps basil to keep its viberant green.
  9. Add this season’s olive oil. ( Be generous) Slightly fold in the mixture.
  10. Turn off the heat and let it rest a bit.
  11. Serve at room-temperature . NEVER HOT.

Enjoy with a glass of Chianti Classico.

Pappa al Pomodoro, oiyoufood

Thanks for looking and come back soon !

This entry was published on March 30, 2012 at 4:28 pm. It’s filed under All the Recipes jumbled up!, VEGETARIAN and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Pappa al Pomodoro

  1. It always happens like that – you get complacent, then you end up being late… Oh well. This looks very delicious 😀

  2. Anonymous on said:

    Hello ! I love your photo. Can I use it citing your website ?
    Thank you

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