Pappa al pomodoro (Tuscan bread and tomato soup)
3 clove(s), thinly sliced
2 cup(s), 1 large bunch, leaves picked, stalks finely chopped
1 medium, finely chopped
dried chilli flakes
canned diced tomatoes
800 g, (2x400g cans), cherry variety
200 g, stale, torn into bite-sized pieces
2 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Using a skewer, prick cherry tomatoes and spread on a baking tray with one-third of the garlic and one-quarter of the basil leaves. Lightly spray with oil and bake for 20 minutes or until tomatoes start to collapse.
- Meanwhile, heat half the oil in a large saucepan over medium-high heat. Cook onion, stirring, for 4–5 minutes or until softened. Add chilli, remaining garlic and basil stalks and cook for 1 minute. Add canned tomatoes, breaking them up with a wooden spoon. Add 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
- Add bread. Tear three-quarters of remaining basil leaves and add to soup. Simmer, uncovered, for 10 minutes, adding an extra cup of water if too thick. Add roasted tomato mixture to soup and mix well.
- Drizzle soup with remaining oil and sprinkle with remaining basil to serve.