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Pappa al pomodoro (bread and tomato soup)

September 18, 2009

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.


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.


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.


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