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

1. Heat a couple of tablespoons of the oil in a large heavy-based saucepan over a low heat.
2. Add the garlic and sauté lightly for a few minutes but do not allow the garlic to colour. Browned garlic is burnt garlic.
3. 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.
4. 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.
5. Tear the leaves from the basil and chop the stems finely.
6. 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.
7. Add half the basil leaves and the finely chopped stems and cook through, stirring until the bread breaks down into a pulpy dropping consistency.
8. Add the rest of the oil and a little water if necessary. Check the seasoning and mix well.
9. 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.