Pappa al Pomodoro


Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This may be our favourite soup, especially in late summer when tomatoes and basil are at their best. It’s important to use open-textured white bread made with olive oil, such as pugliese.


  • 4 kg (9 lb) ripe sweet tomatoes, skinned and seeded, or 2 kg (4.½ lb) tinned plum tomatoes, drained of most of their juices
  • 4


Put the garlic and the olive oil into a heavy saucepan and cook gently for a few minutes. Just before the garlic turns brown, add the tomatoes. Simmer for 30 minutes, stirring occasionally, until the tomatoes become concentrated. Season with salt and pepper, then add 600 ml (1 pint) water and bring to the boil.

Cut most of the crust off the bread and break or cut into large chunks. Put