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Pappa Al Pomodoro Recipe

Looking for a taste of Tuscany that’ll use up those food cupboard leftovers? Try this warming soup that’s chock-full of cherry tomatoes with a slice of crusty bread, ready for dipping.

Serves 4 Total Time 40-50 mins


  • Extra virgin olive oil 
  • 3 garlic cloves, crushed
  • Pinch of fennel seeds 
  • 4 x 400g tinned cherry tomatoes 
  • 1 big bunch of fresh basil, leaves picked 
  • 5 slices of stale coarse-textured bread


  1. Pour a generous splash of oil into a large pan and fry the garlic gently until it begins to soften.
  2. Add the fennel seeds, stir and add the tomatoes along with an extra can of water and season well.
  3. Bring to the boil then turn down to a simmer and cook, stirring occasionally for 20–30 minutes.
  4. Tear in the basil leaves and stir well. Break the bread into chunks and push them down into the soup.
  5. Simmer for another 15 minutes adding a little more water if you think it needs it. Take off the heat.
  6. Serve with a sprinkle of olive oil and a few extra basil leaves.

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