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TN&M in the Kitchen: Pappa al Pomodoro

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Pappa al Pomodoro  

Serves 4 - Cook in 45 minutes 


- Extra-virgin olive oil

- 4 garlic cloves, peeled and chopped

- 2 leeks, sliced 

- 1kg ripe tomatoes, skinned and diced 

- 500g of stale rustic bread, torn or cut into 1-inch chunks

- 2 cups vegetable stock, extra if you want a thinner consistency

- Basil leaves to garnish

- Salt and pepper


Step 1

Heat olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic begins to brown (keep an eye on the garlic and make sure it doesn’t burn). Add the leeks and cook, stirring, until soft. Add the diced tomatoes, season with salt and pepper, and bring to a simmer.

Step 2

Cook for 15 minutes and once tomatoes are reduced, stir the torn or cut bread into the mix. Add the stock and stir, bringing to a simmer. Continue to cook and stir until the bead breaks down and soup thickens into a porridge-like consistency. Add more stock if you want a thinner consistency.

Step 3

Serve warm with a generous drizzle of extra-virgin olive oil, and top with a basil leaf or two.  Buon Appetito!

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