Pappa Al Pomodoro Alla Jamie Oliver

1. 1

   Preheat oven to 180C/350u00b0F.

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.