PAPPA AL POMODORO ALLA JAMIE OLIVER
Make and share this Pappa Al Pomodoro Alla Jamie Oliver recipe from Food.com.
Provided by ShakenCake
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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
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