Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
800g red and yellow cherry tomatoes
400g canned plum tomatoes
3 garlic cloves, peeled
10 tablespoon extra virgin olive oil
275ml water or chicken stock
½ Fougasse, base removed
2 handful green or purple basil
Maldon salt and freshly ground black pepper
Method
Blanch the tomatoes and start to fry the garlic in a hot pan with a couple of
tablespoons of olive oil. Throw in all the tomatoes. Bring to the boil then simmer
gently for 20 minutes. Break up the tomatoes with a spoon and add the water or
stock. Tear in large thumb-sized pieces of Fougasse and simmer again for 10
minutes adding more water if needed. Remove from the heat and add the torn
basil leaves. Season to taste and drizzle with the remaining extra virgin olive oil.
Place any leftovers in a baking dish with a little butter for 15 minutes at 200°C,
400°F, gas mark 6 with grated fontina cheese and Parmesan on top.
Nutrition Info (per serving): 692 calories, 50 g fat.
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