Pappa Al Pomodoro

Name: Pappa Al Pomodoro
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 large onion, sliced; 2 clove garlic, thinly sliced; 2 can Italian plum tomatoes (if you want more tomato flavour you could roast some cherry tomatoes and add them, or a few sundried tomatoes choppped small); 1/2 day old baguette, in one inch dice; 1 tbsp extra virgin olive oil; 1 dried bay leaf; 1 salt and black pepper; 1 Croutons and grated parmesan, to serve

Celeste @celeste_xtina_C00K5

Essex

This is a way of using up day old bread by making it into a tomato stew. It's February now, so while there are fresh tomatoes in the shops, they definitely don't have enough flavour for this, so I used canned whole tomatoes (2 regular sized cans) but if you can use good tomatoes.

Celeste @celeste_xtina_C00K5

Saved

Ingredients

30 mins

3 servings

1 largeonion, sliced
2 clovegarlic, thinly sliced
2 canItalian plum tomatoes (if you want more tomato flavour you could roast some cherry tomatoes and add them, or a few sundried tomatoes choppped small)
1/2day old baguette, in one inch dice
1 tbspextra virgin olive oil
1dried bay leaf
1salt and black pepper
1Croutons and grated parmesan, to serve

Saved

Steps

30 mins

1

Heat the oil in a large pot. Add the onion and a pinch of salt. Saute on low for 5-7 minutes until soft.
2

Add the garlic and saute for one minute
3

Add the tomatoes, 1 canful of water, the bread and the bay leaf.
4

Simmer, stirring for 10 minutes until thickened. Season with salt and pepper.
5

Remove the bay leaf. Blend in a liquidizer - this is optional, as they stew is often served chunky, with just olive oil for finishing.
6

Serve in bowls with croutons and parmesan