Pappa al Pomodoro with Miss Sophie

It's hard to believe it's mid-May and we are enjoying the fruit of our labor.  And would my Northern friends be jealous to see that I'm already harvesting vine ripe tomatoes in my garden, my mom's garden?   And Miss Sophie's Pappa al Pomodoro recipe couldn't come at a better time.  Let's read about how she procured this simple but beautiful recipe while on her recent vacation.

Steve, the girls (our dogs) and I recently returned from our annual week vacation at Seabrook Island on John’s Island, S.C. We’ve rented the same condominium at Pelican’s Watch for the past three years.......  

Ever so tenderly my mom is growing these beautiful tomatoes. green onions, and herbs.

Print This Recipe!

Pappa al Pomodoro
Recipe of Wild Olive Restaurant, Seabrook Island, SC
Used with permission

Serves 6-8

3 or 4 pounds of really ripe tomatoes
1 pound of blanched local spring onions
2-3 garlic cloves minced
1 1/2 cups of stale bread
1/2 cup of fresh basil
1 tsp. chopped fresh thyme
1/2 cup extra-virgin olive oil
1/2 cup water
Salt and Pepper to taste

Puree tomatoes and onions briefly then add everything else and pulse until incorporated but leave it chunky. Let sit for at least 30 minutes. (Serve cold or warm)


  1. Yum! Thanks for sharing, friend!

    Great pics by the way ;)

  2. The perfect summer dish-love the easy recipe too!
    I'll have mine spread on some artisan bread, please, along with a glass of Vernaccia di San Gimignano!

  3. It's pretty tough to beat a pomodoro recipe with fresh tomatoes! I love how herby and inviting this sauce looks....I'd honestly put it on anything, but a big bowl of penne pasta with sausage would go great with this sauce...I'd probably eat it on a cracker too ;)

  4. Angie's Southern KitchenMay 17, 2012 at 10:55 AM

    This sounds wonderful, thanks for sharing the recipe. I plan to make it once my tomatoes come in...yummy! The photos are beautiful !

  5. I love papa al pomodoro and yours looks wonderful.

  6. I can see that your photography has moved up even more notches, since your class. First, I just studied the food styling and admired them. Then, I had to read the words-- and yes, lucky you for having tomatoes so early. Ours are small and green, but in another month we will enjoy the bounty! I can hardly wait. I'm growing green onion and basil this year-- along with many other herbs. This looks fresh and beautiful!