Speedy papa al pomodoro

bread budget healthy low fat midweek meals papa al pomodoro sourdough stew tomatos

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Source

Ingredients

3 tbsp olive oil , plus extra to drizzle

3 large garlic cloves , crushed

small bunch basil , leaves shredded, stalks finely chopped

3 x 400g cans chopped tomatoes

3 tsp caster sugar

150g crusty stale bread (sourdough works well), torn

grated parmesan or vegetarian alternative, to serve

Method

Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.

Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.