Pappa al Pomodoro Soup

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Difficulty Easy

Ingredients

1kg very ripe tomatoes

3 cloves garlic, thinly sliced

1 small red chilli, finely chopped

2 tsp tomato paste

¼ cup Robust Cobram extra virgin olive oil

2 large handfuls of basil leaves, torn

2 large handfuls of stale sourdough, crusts removed

60g pecorino, grated into crumbs

Salt and pepper

I use 3-day old bread for this recipe - the dryer the better.

Method

Bring a large pot of water to the boil. Prepare a large bowl of iced water. Cut a cross at the base of each tomato and place in the boiling water for 10 seconds. Remove and plunge immediately in the ice water. Remove the skins and then roughly chop the tomatoes. Reserve 1 litre of the cooking water and pour out the rest.

Place the empty pot back on the stove and add the Cobram extra virgin olive oil, garlic and chilli. Turn to a medium heat. When the garlic just starts to change colour add the tomatoes, tomato paste and a good pinch of salt and pepper, stir through the oil and cook for 5-8 minutes. Now add the reserved water and half of the basil. Bring to the boil then turn down to a gentle simmer. Tear in the bread and gently cook for further 10-15 minutes.

Just before serving, add the pecorino and remaining basil leaves. Portion soup into shallow bowls and drizzle over a little Cobram extra virgin olive oil.