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    You are in: Home / Recipes / Pappa Al Pomodoro Alla Jamie Oliver Recipe
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    Pappa Al Pomodoro Alla Jamie Oliver

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Shake'n'Cake's Note:

    From Jamie's Italy - I always add a tablespoon or two of pesto.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180C/350°F.
    2. 2
      Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves.
    3. 3
      Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes.
    4. 4
      Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened.
    5. 5
      Add tinned tomatoes, fill tin with water, add that.
    6. 6
      Break tomatoes up with spoon, boil, then simmer for 15 minutes.
    7. 7
      Tear the bread into thumb sized pieces and add to pot, mix well, season to taste.
    8. 8
      Tear in the basil leaves and let soup sit on low heat for ten minutes.
    9. 9
      Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray.
    10. 10
      Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary.
    11. 11
      Remove from heat, add 6-7 tbsp olive oil.
    12. 12
      Serve with a little extra basil torn over the top.

    Ratings & Reviews:

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    Nutritional Facts for Pappa Al Pomodoro Alla Jamie Oliver

    Serving Size: 1 (514 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.5
     
    Calories from Fat 44
    10%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 870.9 mg
    36%
    Total Carbohydrate 79.1 g
    26%
    Dietary Fiber 7.7 g
    30%
    Sugars 15.5 g
    62%
    Protein 13.1 g
    26%

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