Name: Pappa Al Pomodoro Recipe
Total time: 20 min
Yield: 4
Cuisine: Italian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Paal Parotta: A Delicious And Unique Bread From Kerala

Navratri 2023: Lauki Kofta, Sama Pulao, A Complete Sattvik Meal

Chaat Masala: The Key Ingredient Of Indian Street Chaats 

How To Make Coffee In The Microwave?

Breakfast Burritos: Wrap Up Your Morning Hustle Like A Pro

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Pappa al pomodoro is an easy tomato soup that's turned into a porridge by adding crusty bread. the bread not only thickens the soup, but it also imparts its own nutty flavor and umami, which makes this a great on its own, or as a side for other dishes. 

How to make Pappa Al Pomodoro Recipe

No Recipes

Crawler

Italian

<p>Pappa al pomodoro is an easy tomato soup that's turned into a porridge by adding crusty bread. the bread not only thickens the soup, but it also imparts its own nutty flavor and umami, which makes this a great on its own, or as a side for other dishes. </p>

Olive oil

Garlic

Red onion

Crusty bread

Fresh tomato

Tomato puree

Basil leaves

Salt

Heat a frying pan over medium heat until hot and add the olive oil, garlic, and red onions. Saute until theyre translucent and tender, but not so long that they brown.

step 1

Add the cubed bread and continue to saute until the bread has soaked up all of the oil, and its gotten nice and crusty around the edges.

step 2

Add the diced tomatoes and puree and add about 1/3 cup of water to the bottle or can and pour this in as well.

step 3

Tear in the basil leaves and mix everything together once before covering the pot with a lid and turning down the heat to low. Allow this to gently simmer for about 10 minutes. If you start heating the porridge sizzle, you may need to add a bit more water to keep it from burning.

step 4

Stir the pappa al pomodoro until the bread starts to dissolve and makes the porridge creamy.

step 5

Both bread and tomato puree can contain varying amounts of salt, so taste the porridge and season the porridge to taste. I usually add about 1/2 teaspoon of salt.

step 6

Serve the pappa al pomodoro drizzled with some extra olive oil and some more fresh basil leaves torn on top.

step 7