Best Pappa Al Pomodoro Alla Jamie Oliver Recipes

Pappa Al Pomodoro Alla Jamie Oliver image

Provided by ShakenCake

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

500 g ripe cherry tomatoes
3 garlic cloves, finely sliced
1 large bunch basil leaves (leaves picked, stalks finely chopped)
extra virgin olive oil
2 (400 g) cans plum tomatoes
500 g stale bread

Steps:

Preheat oven to 180C/350°F.
Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves.
Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes.
Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened.
Add tinned tomatoes, fill tin with water, add that.
Break tomatoes up with spoon, boil, then simmer for 15 minutes.
Tear the bread into thumb sized pieces and add to pot, mix well, season to taste.
Tear in the basil leaves and let soup sit on low heat for ten minutes.
Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray.
Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary.
Remove from heat, add 6-7 tbsp olive oil.
Serve with a little extra basil torn over the top.

Nutrition Facts : Calories 405.5, Fat 4.9, SaturatedFat 1.1, Sodium 871, Carbohydrate 79.2, Fiber 7.7, Sugar 15.6, Protein 13.1

Pappa al Pomodoro image

Provided by Michael Chiarello : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 small onion, chopped
1 garlic clove, thinly sliced
Pinch salt
2 pounds fresh tomatoes, peeled, seeded and roughly chopped
3/4-pound day-old Italian bread, roughly sliced
2 cups water
1 cup basil leaves, chopped
Freshly ground black pepper
3 tablespoons extra-virgin olive oil, optional
Grated Parmigiano-Reggiano

Steps:

In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add a pinch of salt. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
Place the bread slices in a bowl and cover with 2 cups water. Tear the bread into rough pieces and add to tomato mixture. Add the remaining water from the bowl. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.
Stir in the basil. Season, to taste, with pepper. Add extra-virgin olive oil, if desired. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.