Pappa al Pomodoro

Serves 4
Prep Time 10 minutes
Cooking Time 55 minutes
Ingredients

• 500g Ripe plum tomatoes(cut in half length ways)
• 1 x 400g tin tomatoes
• 20 Basil leaves (roughly chopped)
• 2 Cloves garlic (thinly sliced)
• 3 tbsp Extra virgin olive oil
• 250g stale bread (I used Ciabatta)
• 400ml water

Method

• Put 2 tbsp of Extra virgin olive oil into a roasting dish, stir in half the basil and all the garlic
• Lay the cut tomatoes in the roasting dish, skin side up and brush the skins with the extra virgin olive oil mixture
• Season with salt and freshly ground black pepper
• Place on the middle shelf of a pre-heated oven 200deg;C/400deg;F gas mark 6 for 30 minutes
• Transfer the tomatoes to a large heavy saucepan, add the tin of tomatoes and water
• Use a fork to break up the tomatoes
• Bring to a boil, turn the heat down and simmer for 15 minutes
• Break the bread up into roughly 1"/25mm squares and add to the saucepan
• Gently stir in the remaining basil
• Simmer for a further 10 minutes
• Serve

Equipment

• Roasting dish
• Large heavy saucepan

Shopping List

• 500g Ripe plum tomatoes
• 1 x 400g tin tomatoes
• 20 Basil leaves
• 2 Cloves garlic
• Extra virgin olive oil
• 250g stale bread

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