Don't know what you want for diner tonight?
Fancy something warming and filling?
Have your veggie friends over for diner and don't know what to feed them?
Pappa Al Pomodoro is your answer!
This Tuscan tomato bread soup is delicious, very easy to make and a big pot goes a long way, yeay for left overs!
This recipe comes out of a Jamie Oliver cook book, different variations can be found on google.
What you need for a big pot that serves 4
500g ripe cherry tomatoes
3 cloves of garlic, finely sliced
Large bunch of basil, leaves picked, stalks finely chopped
Extra virgin olive oil
Sea salt
Freshly ground black pepper
2x 400g tin plum tomatoes
500g/2 large handfuls of stale bread (cottage style loaf is nicest to use)
*Preheat the oven to 180C/ gas4.
*Prick the tomatoes, toss with 1 garlic clove and 1/4 of the basil leaves. Drizzle with oil, add salt and pepper, put in a roasting tray and cook in the oven for about 20 minutes.
*Heat a glug of olive oil in a large pot and add remaining garlic and basil stalks.
Stir, gently frying for a minute until softened.
*Add tinned tomatoes, then fill tin with water and add. Break the tomatoes up with a spoon, bring to boil and simmer for 15 minutes.
*Tear bread into tumb-sized pieces and add to pan. Mix well, season to taste.
*Tear in basil leaves, let the soup sit on low heat for 10 minutes.
*Pour the roasted tomatoes, with all the juices, basil, oil and sticky bits into the soup.
Give it a good stir, you want a porridgey texture, adjust with water if needed.
*Remove from heat, add 6-7tbsp olive oil. Divide up and serve and enjoy!