Low Sodium Pappa al Pomodoro

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

⅓ cup extra-virgin olive oil, plus more for serving
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) whole peeled tomatoes, crushed by hand
2 cups vegetable broth or water
½ lb (about 6 cups loosely packed) stale crusty bread, crusts on, torn into rough 1-inch pieces
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
½ cup fresh basil leaves, roughly torn

Instructions

1
Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is softened and just beginning to turn golden at the edges, about 3–4 minutes. Watch closely so the garlic does not brown.
2
Add the crushed tomatoes with their juices and the broth. Stir to combine, raise the heat to medium, and bring to a steady simmer. Cook uncovered, stirring occasionally, until the tomatoes have broken down and the sauce has deepened slightly in color, about 10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!