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Pappa al pomodoro (bread and tomato soup)

September 18, 2009
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This is a Jamie Oliver recipe (slightly adjusted), I take no credit!

You will need

  • A punnet of cherry tomatoes
  • 3 cloves of garlic
  • A bunch of basil
  • Extra virgin olive oil
  • Sea salt
  • 2 x 400g tin of tomatoes
  • two big handfuls of stale Italian bread

To cook

Put the cherry tomatoes in a baking tray with olive oil, one clove of garlic sliced up and some finely chopped basil (prick the tomatoes with a fork). Put in the oven (180 degrees) and bake for 20 mins.

-2

Meanwhile heat a generous dash of olive oil and fry the remaining garlic and some finely sliced basil stalks. After a few minutes add the two tins of tomatoes along with an equal portion of water. Simmer for 15 minutes.

-1

Once done, add the bread (ripped into small pieces, no crusts) and another handful of chopped basil. Simmer for 10 minutes. Once done, add in the cherry tomatoes and a few big gulps of olive oil and sea salt to taste.

-3

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