Pappa Al Pomodoro Alla Jamie Oliver

May 10, 2023May 10, 20230 1

Pappa Al Pomodoro Alla Jamie Oliver recipe for a hearty meal

by The Chefin Italian

Prep

10 min

Cook

50 min

Ready In

60 min

Level

Easy

Rating

Ingredients

	500 g ripe cherry tomatoes
	3 garlic cloves , finely sliced
	1 large bunch basil leaves ( leaves picked , stalks finely chopped )
	extra virgin olive oil
	2 cans plum tomatoes
	500 g stale bread

Nutrision Information

Servings Per Recipe

Calories

312

Sugar

Fat

14g

Pappa Al Pomodoro Alla Jamie Oliver is a Tuscan tomato and bread soup that has become popular all over Italy and beyond. It is a rustic and hearty soup made with stale bread, ripe tomatoes, garlic and fresh basil, cooked in a rich tomato broth. This dish reflects the Italian philosophy of using leftovers, as it was traditionally made with yesterday's leftover bread and vegetables. It is a perfect example of Italian cucina povera, or 'peasant cooking', using simple and affordable ingredients to create comforting and delicious meals. Jamie Oliver's version adds a twist by roasting the cherry tomatoes before adding them to the soup, intensifying their flavour.

Instructions

1.	Preheat the oven to 180 C/ 350 F/ gas 4.
2.	Wash and cut the cherry tomatoes into halves. Spread them on a baking tray and drizzle with olive oil. Add the sliced garlic and season with salt and pepper. Mix well and roast in the oven for 20-25 minutes, or until they are soft and lightly caramelised.
3.	In a large pot, heat 4 tbsp of olive oil and add the finely chopped basil stalks. Sauté for 2-3 minutes, or until fragrant. Add the canned plum tomatoes, breaking them down with a spoon. Bring to a simmer, then add the roasted cherry tomatoes with garlic and their juices. Stir well and add 500 ml of water.
4.	Cut the stale bread into 2-3 cm pieces and add them to the pot. Stir well and let it simmer for 20-30 minutes, or until the bread has soaked up all the liquid. Stir occasionally to prevent sticking.
5.	Once the bread has disintegrated and the soup has thickened, remove from the heat and add the picked basil leaves. Mix well.
6.	Serve hot with an extra drizzle of olive oil and some fresh basil leaves on top.

PROS

Pappa Al Pomodoro Alla Jamie Oliver is an inexpensive, hearty and flavoursome soup made with stale bread and tomatoes.
It is easy to make and perfect for a cold evening or a lazy weekend lunch.
It is also a great way to use up leftover bread and vegetables.

The soup is vegetarian and can be made vegan by omitting the grated parmesan cheese.

CONS

Pappa Al Pomodoro Alla Jamie Oliver is quite high in carbs due to the bread content.
It is not recommended for people with a gluten intolerance or celiac disease.

The soup is relatively high in sodium due to the use of canned tomatoes.
Low-sodium options can be used instead.

HEALTH & BENEFITS

Pappa Al Pomodoro Alla Jamie Oliver is a good source of vitamins A, C and K, as well as potassium and fibre.
Tomatoes are rich in lycopene, an antioxidant that may help protect against certain types of cancer.
Wholegrain bread provides complex carbs, fibre and B vitamins, which are essential for energy production.