Pappa al pomodoro

• 1kg ripe vine-ripened tomatoes, peeled, roughly chopped
• 425g can diced tomatoes
• 80ml (1/3 cup) extra virgin olive oil
• 300ml Campbell's Real Stock Vegetable
• 1 teaspoon caster sugar
• 2 teaspoons chopped fresh oregano
• 125g day-old wood-fired bread, cut into slices
• 2 garlic cloves
• 1/2 cup grated parmesan cheese
• Torn basil leaves

Energy 1546kJ	Fat saturated 5.00g
Fat Total 23.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 26.00g	Dietary Fibre 6.00g
Protein 11.00g	Cholesterol 9.00mg
Sodium 706.91mg

All nutrition values are per serve.

1. Step 1

   Place fresh and canned tomatoes in a medium saucepan with half the oil, the stock, sugar and oregano and bring to the boil. Reduce heat to low, cover and cook for 30 minutes.

2. Step 2

   Heat a chargrill pan or grill to high. Brush the bread with remaining olive oil and chargrill on both sides until golden. Remove from the heat and rub bread all over with the garlic cloves. Add the bread to the soup, mashing in well, and cook for a further 5 minutes until thickened. Season well with salt and black pepper. Serve with parmesan and the basil leaves.