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Pappa Al Pomodoro
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Pappa Al Pomodoro

Wrap up warm and take a bowlful of this to eat outside on days when the temperature is cold but the sky is blue. 

800g plum tomatoes or tomatoes on the vine
2 tbsps olive oil
1 leek, finely chopped
1 tsp paprika
1 tsp tomato purée
10 basil leaves
1½ litres homemade chicken stock
Salt and pepper
500g homemade or good-quality wholemeal bread
For serving – grated parmesan cheese

Put the tomatoes in a large bowl and pour on enough boiling water to cover. After a couple of minutes, drain the water off and peel off the skins and chop roughly.
Place the olive oil, leek and paprika in a large saucepan and cook gently without browning for 10 minutes. Add the chopped tomatoes, tomato purée and torn basil leaves. Stir to mix the ingredients and simmer for a few minutes. Add the stock, and salt and pepper to taste. Bring to the boil and then crumble in the bread. Reduce the heat and leave to simmer for 1 hour.
This can be eaten hot, warm or cold with some grated parmesan cheese and freshly chopped basil.