Italian Recipe: Pappa di Pomodoro

Italian Recipe: Pappa di Pomodoro

Italian food is a massive hit all over the world and it’s one of the most popular cuisines for us Brits to try our hand at.

This Pappa di Pomodoro is an Italian soup made from cherry tomatoes and bread, which gives it a great texture.

This dish is part of the new range at ASK Italian and we’ve been lucky enough to get our hands on it so why not give it a go for yourself?

Pappa di Pomodoro

Serves: 4 - 6

Preparation time: 40 minutes  

Cooking time: 10 minutes


1 kg fresh ripe tomatoes on the vine

100g stale Ciabatta bread (leave out for a day or 2) 

4 cloves of garlic, peeled

80 ml of ASK Italian extra virgin olive oil

400 ml vegetable stock

A handful of basil leaves

20g of freshly grated Ricotta Salata or parmesan               

Salt and pepper to season as you like


Place the tomatoes in boiling water for about a minute to loosen the skin; then use a small knife to peel.

Blitz the peeled tomatoes in a food processor, and push through a sieve to remove the seeds and any remaining skin.

Slice the bread and toast very lightly under a grill; then rub garlic on both sides of each slice, and chop up into small pieces.

Heat 30 ml of olive oil in a large pan, and add the remaining garlic cloves (finely chopped).

Lightly brown, and then add the sieved tomato pulp.

Bring this to the boil, and then add the chopped bread. Mix gently whilst adding the stock.

Season to taste; simmer on low heat till all the bread has dissolved into the tomatoes.

Divide the soup in to 4 to 6 portions in a warm bowl. Drizzle each portion with olive oil and a sprinkle of cheese. Garnish on top with chopped fresh basil.

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