Pappa al Pomodoro

Ingredients

• 4 tbsp olive oil, plus extra to serve
• 3 garlic cloves, sliced
• 1 kg ripe tomatoes, chopped, or 800g tinned
• 700 ml vegetable stock
• 200 g stale sourdough, crusts removed, torn
• 1 large handful basil leaves

Method

1. Heat the oil and cook the garlic gently for 1 minute.
2. Add the tomatoes and simmer for 15 minutes until broken down.
3. Add the stock and bread and simmer for 10 minutes, stirring, until thick.
4. Tear in the basil, season and serve drizzled with olive oil.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.