Pappa al Pomodoro
Servings 2
Equipment
- Baking sheet
- Parchment paper
- Baking Tray if toasting bread
- Large non-stick pot Deep non-stick frying pan
- Mixing bowl
- wooden spoon
- Whisk
- Serving plate
Ingredients
- 400 grams Peeled tomatoes 14oz
- 5 slices Stale bread Toast bread in the oven if you do not have stale bread
- Extra virgin olive oil EVOO
- 1 Bunch fresh basil
- ¼ Chopped onion
- 2 cloves Garlic
- 200 ml Vegetable stock 4tbsp
- Salt and pepper
Instructions
- Preheat the oven to 150°C/or 302 °F fan force to start making your Pappa Pomodoro.
- Bake the slices of bread until they become dry and hard. Do not let them become brown or toasted.
- Place the slices of bread on a tray lined with baking paper. Put this in the oven and toast for 15 mins or until they become dry and hard
- Flip each slice over at 7 mins, so both sides cook evenly.
- Place the can of peeled tomatoes in a mixing bowl then use your hands to crush them.
- Heat a large non-stick pot on medium-low heat and add 5 tbsp of extra virgin olive oil.
- Add the chopped onion and cook for about 10 mins until golden brown, stirring every so often with a wooden spoon.
- After approx 10 mins the onions will have started to brown. It’s now time to crush the garlic using a garlic press and add the 2 cloves to the pot.
- Cook for about 30 seconds, making sure not to burn it.
- Then add the hand-crushed peeled tomatoes to the pot for your Pappa al Pomodoro.
- Use a wooden spoon to mix the tomatoes with the garlic and onions then add a generous amount of salt and pepper and stir.
- Pour in half of the vegetable stock (approx 100ml) and cook for 10 mins. Make sure the ingredients bubble then add the rest of the vegetable stock – don't worry, the bread will soak up all the liquid.
- Add just a few basil leaves, breaking them with your hands and mixing them through.
- Now, break the bread into small pieces, so they cook faster and are easier to manage, before adding them to the Pappa Pomodoro mixture.
- Combine the bread really well with the tomato and stock so it is completely lathered in the sauce.
- Use a wooden spoon to help break the bread down even more.
- Make sure the bread is completely soft and mushy before mashing it down further with a whisk to combine everything and get the right Pappa al Pomodoro consistency!
- Add more extra virgin olive oil if the bread is still too dry. It will reactivate the sauce and bring it back to life.
- Now your pappa al pomodoro is done!