PAPPA AL POMODORO. 21/06/13
This is my favourite dish to do when I’m feeding lots of people, as it’s easy to make and serve. Some may say this is too solid to count as a soup, but I love it.
INGREDIENTS METHOD

Serves 4-6

 

2kg/4 ½lb ripe tomatoes, scored, or 4 x tins of plum tomatoes, drained and rinsed

Extra-virgin olive oil

2 garlic cloves, finely sliced

A bunch of basil, leaves picked

1 loaf of sourdough bread, crusts removed

 

 

If using fresh tomatoes, bring a large pan of water to the boil and add the tomatoes. Leave them for 1 minute, before scooping them into a large bowl of cold water. Retain the cooking water and put to one side for a moment. Peel the tomatoes and discard the seeds when they’re cool enough to touch. Roughly chop.

 

Pour a really generous splash of oil into a large pan and fry the garlic gently until it begins to get sticky. Add the tomatoes and season generously. Bring to the boil, then turn down to a simmer and cook, stir occasionally to prevent it sticking, for 30 minutes. Add a dash of water if it begins to stick.

 

Tear in the basil leaves and stir well. Break the bread into chunks and cover the tomatoes like a lid. Pour over some of the retained tomato cooking water, you need at least 200ml of water, so top it up with hot water if necessary. Take off the heat.

 

Leave the soup for 30 minutes to rest and to allow the bread to absorb the soup. Stir through the bread lid, then serve warm, with an extra drizzle of oil.

BEEF RAGU AND PEA CALZONE.
27/09/14
GRAPEFRUIT, CUCUMBER AND LOVAGE SALAD.
24/05/14
PAPPA AL POMODORO. 21/06/13
This is my favourite dish to do when I’m feeding lots of people, as it’s easy to make and serve. Some may say this is too solid to count as a soup, but I love it.
INGREDIENTS

Serves 4-6

 

2kg/4 ½lb ripe tomatoes, scored, or 4 x tins of plum tomatoes, drained and rinsed

Extra-virgin olive oil

2 garlic cloves, finely sliced

A bunch of basil, leaves picked

1 loaf of sourdough bread, crusts removed

 

 

METHOD

If using fresh tomatoes, bring a large pan of water to the boil and add the tomatoes. Leave them for 1 minute, before scooping them into a large bowl of cold water. Retain the cooking water and put to one side for a moment. Peel the tomatoes and discard the seeds when they’re cool enough to touch. Roughly chop.

 

Pour a really generous splash of oil into a large pan and fry the garlic gently until it begins to get sticky. Add the tomatoes and season generously. Bring to the boil, then turn down to a simmer and cook, stir occasionally to prevent it sticking, for 30 minutes. Add a dash of water if it begins to stick.

 

Tear in the basil leaves and stir well. Break the bread into chunks and cover the tomatoes like a lid. Pour over some of the retained tomato cooking water, you need at least 200ml of water, so top it up with hot water if necessary. Take off the heat.

 

Leave the soup for 30 minutes to rest and to allow the bread to absorb the soup. Stir through the bread lid, then serve warm, with an extra drizzle of oil.

MORE
BAKED QUINCES STUFFED WITH LAMB MINCE AND FETA. 18/10/14
I ate a version of this in one of my favourite restaurants in the world, the wonderful Ciya Sofrasi in Istanbul. I couldn’t wait to get home to try making it and this is my version. Read more
BEEF RAGU AND PEA CALZONE. 27/09/14
This calzone involves just a very simple meat ragù with lots of mozzarella. Read more
GRAPEFRUIT, CUCUMBER AND LOVAGE SALAD. 24/05/14
This is a really refreshing, light way to start a meal and is a Ballymaloe classic. If you can’t find lovage, you can always use celery leaves instead. Read more