Pappa al Pomadoro
A Jamie Oliver Sainsbury's recipe for Pappa al Pomadoro.
Ingredients
- 800 g red and yellow cherry tomatoes
- 400 g canned plum tomatoes
- 3 garlic cloves, peeled
- 10 tbsp extra virgin olive oil
- 275 ml water or chicken stock
- Fougasse, base removed
- 2 handful green or purple basil
Instructions
- 1
Blanch the tomatoes and start to fry the garlic in a hot pan with a couple of tablespoons of olive oil. Throw in all the tomatoes. Bring to the boil then simmer gently for 20 minutes. Break up the tomatoes with a spoon and add the water or stock. Tear in large thumb-sized pieces of Fougasse and simmer again for 10 minutes adding more water if needed. Remove from the heat and add the torn basil leaves. Season to taste and drizzle with the remaining extra virgin olive oil. Place any leftovers in a baking dish with a little butter for 15 minutes at 200°C, 400°F, gas mark 6 with grated fontina cheese and Parmesan on top. Nutrition Info (per serving): 692 calories, 50 g fat.
- 2
Passionfruit Bellini Prep and cook time: Up to 30 mins Serves: 4