Pappa al Pomodoro

Last updated: May 23, 2026.

Serves 2-4

Ingredients

EVOO
3 cloves garlic, thinly sliced
Sea/Kosher salt
Freshly ground black pepper
1 28-ounce can of San Marzano whole peeled tomatoes
170 g bread, torn into 1-inch-thick chunks

Directions

EVOO
3 cloves garlic, thinly sliced

Add the EVOO to a pan and heat on medium. Add the garlic and sweat until just barely starting to brown, adjusting the heat so the garlic doesn’t scorch.

Sea/Kosher salt
Freshly ground black pepper
1 28-ounce can of San Marzano whole peeled tomatoes
170 g bread, torn into 1-inch-thick chunks

Add the salt, pepper, and tomatoes to the pan. Bring the tomatoes to a gentle simmer, then add the bread, stirring to combine. Continue cooking over medium or medium-low heat until the bread kinda melts into the tomatoes.

Serve in a bowl, topped with a drizzle of good EVOO and some torn basil leaves.