Tuscan Pappa al Pomodoro with Basil and Garlic Oil

⏱ 45 min · Serves 4

The thriftiest of Tuscan suppers: stale bread slowly melting into sweet garlicky tomatoes until it turns thick, glossy and spoonable. Finish with a generous slick of peppery olive oil and torn basil, and eat it warm rather than piping hot, the way they do in Florence.

Per serving: 455 kcal · 11.5g protein · 57.0g carbs · 21.0g fat

Ingredients

• 350g stale rustic sourdough or ciabatta, crusts left on, torn into chunks
• 6 tbsp extra virgin olive oil, plus more to serve
• 4 garlic cloves, thinly sliced
• 1 small red onion, finely chopped
• 1/2 tsp chilli flakes (optional)
• 800g tin whole peeled plum tomatoes, crushed by hand
• 500ml hot vegetable stock, plus a splash more if needed
• 1 large bunch basil (about 30g), leaves picked, stalks reserved
• 1 tsp sugar (if the tomatoes are sharp)
• Salt and plenty of coarsely ground black pepper

Method

1. If your bread isn't properly stale, spread the chunks on a tray and dry in a 150C oven for 10 minutes; don't let it colour.
2. Warm 4 tbsp of the olive oil in a wide heavy pan over medium-low heat. Add the onion and a pinch of salt and cook gently for 8 minutes until soft and sweet.
3. Add the garlic and chilli flakes and cook 2 minutes more, until fragrant but not browned.
4. Tip in the crushed tomatoes with the basil stalks tied in a bundle. Season, add the sugar if needed, and simmer 12 minutes until thickened and no longer raw-tasting.
5. Pour in the hot stock, bring to a gentle simmer, then stir in the bread. Cook 10 minutes, stirring often and crushing the bread against the side of the pan, until it collapses into a thick porridge. Loosen with a little more stock if it stiffens too much.
6. Fish out the basil stalks. Take off the heat, stir in the remaining 2 tbsp oil and most of the torn basil, then cover and rest 10 minutes so the flavours settle.
7. Taste and season boldly with salt and black pepper. Serve warm or at room temperature in shallow bowls, topped with the last of the basil and a very generous drizzle of extra virgin olive oil.