Pappa Al Pomodoro Alla Jamie Oliver

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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