Recipe courtesy of Al Forno

Pappa al Pomodoro

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 8 portions antipasta
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1/4 cup extra virgin olive oil

1/2 medium onion, diced

2 leeks, medium-sized, sliced

1/2 teaspoon chopped garlic

1/2 tablespoon crushed red pepper


3 cups dry, crustless, Italian bread

2 cups chicken stock

2 cups best quality Italian chopped tomatoes


  1. Heat olive oil in a saucepan over low heat. Add onion, leeks, garlic, red pepper and salt. Cover and cook until there is no crunch, but before it caramelizes. Remove lid. Add dry bread. Wait until bread has absorbed all the oil, and then add the stock. Wait until stock is absorbed, then add canned tomatoes. Let cook 15 minutes until it is reduced, but not dry. Check for seasoning.