International Kitchen 2023 - Osla's Pappa al Pomodoro
Ingredients
Serves 4 hungry people!
- 800g peeled plum tomatoes
- 300g stale sourdough bread
- 2 cloves fresh garlic, peeled but whole
- 3-4 large sprigs of fresh basil
- 6 tbsp extra virgin olive oil plus a little extra for serving
- salt to taste
- water as required
Method
- Heat a couple of tablespoons of the oil in a large heavy-based saucepan over a low heat.
- Add the garlic and sauté lightly for a few minutes but do not allow the garlic to colour. Browned garlic is burnt garlic.
- Add the tomatoes, stir and cover. Bring to a simmer and let the tomatoes simmer gently for a good 30 minutes, stirring from time to time, until the whole tomatoes break down into a smooth purée.
- Meanwhile, pre-heat the oven to 150°C/gas mark 2. Slice the bread and arrange it on a clean baking sheet. Toast the bread in the oven for 10-15 minutes, until it is golden and crisp. Remove it from the oven and set to one side.
- Tear the leaves from the basil and chop the stems finely.
- When the tomato is fully cooked season with salt and add the toasted bread. Let the bread absorb the tomato over a very low heat.
- Add half the basil leaves and the finely chopped stems and cook through, stirring until the bread breaks down into a pulpy dropping consistency.
- Add the rest of the oil and a little water if necessary. Check the seasoning and mix well.
- Spoon your Pappa al Pomodoro into serving bowls and sprinkle generously with the remaining basil leaves. Drizzle each bowl with a little more olive oil and serve.
You can prepare both the tomato and the toasted bread in advance for a completely stress-free supper party staple. Once made you can keep your Pappa al Pomodoro in an airtight container in the fridge for up to three days.
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