{"id":1684,"date":"2010-09-08T06:35:20","date_gmt":"2010-09-08T06:35:20","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1684"},"modified":"2010-09-08T06:35:20","modified_gmt":"2010-09-08T06:35:20","slug":"recipe-pappa-al-pomodoro","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/09\/08\/recipe-pappa-al-pomodoro\/","title":{"rendered":"Recipe | Pappa al pomodoro"},"content":{"rendered":"

\"\"<\/a>If you are enjoying a glut of tomatoes, as many smug garden-owning people seem to be, you could do a lot worse than make a cauldron of this for supper. Being so simple it relies on the best ingredients – juicy, sweet, and almost too-ripe tomatoes, decent sourdough bread that is a day or two old, and some good, grassy olive oil. If you try it with a loaf of Warburton’s and a tin of chopped tomatoes you’ll end up with an insipid mess.<\/p>\n

Serves 4-6
\n<\/span>1.5kg tomatoes
\n200g-ish of slightly stale sourdough
\nA clove of garlic, peeled and minced
\nExtra virgin olive oil
\nA big handful of basil
\nSalt and pepper<\/p>\n

– Wash the toms and halve or quarter them (depending on size). Bung ’em in a big saucepan with a small glass of water, cover and cook over a medium heat for about 20 minutes, until the tomatoes have broken down and the skin is sliding off. Whiz up briefly and push through a sieve, discarding skin and seed.<\/p>\n

– Put the sieved tomato back in the pan. Tear in the bread, along with basil leaves, garlic and enough olive oil to make Jamie Oliver blush. Season like a lunatic – trust me, it will need plenty – bring to a boil and simmer for half an hour, prodding at the bread now and then.<\/p>\n

– Check the seasoning – you may find it needs a pinch of sugar – and serve with a little flick of olive oil and a few fresh basil leaves.<\/p>\n

Got any other nifty plans for too many tomatoes?<\/em><\/p>\n

0<\/span>0<\/span><\/div>","protected":false},"excerpt":{"rendered":"

If you are enjoying a glut of tomatoes, as many smug garden-owning people seem to be, you could do a lot worse than make a cauldron of this for supper. Being so simple it relies on the best ingredients – juicy, sweet, and almost too-ripe tomatoes, decent sourdough bread that is a day or two […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[345,575,725,802,813],"class_list":["post-1684","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-glut","tag-pappa-al-pomodoro","tag-soup","tag-tomatoes","tag-tuscan-bread-soup"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-ra","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1684"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1684\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}