Pappa Al Pomodoro

• 1 large onion, sliced
• 2 clove garlic, thinly sliced
• 2 can Italian plum tomatoes (if you want more tomato flavour you could roast some cherry tomatoes and add them, or a few sundried tomatoes choppped small)
• 1/2 day old baguette, in one inch dice
• 1 tbsp extra virgin olive oil
• 1 dried bay leaf
• 1 salt and black pepper
• 1 Croutons and grated parmesan, to serve

1. Heat the oil in a large pot.
2. Add the onion and a pinch of salt.
3. Saute on low for 5-7 minutes until soft.
4. Add the garlic and saute for one minute
5. Add the tomatoes, 1 canful of water, the bread and the bay leaf.
6. Simmer, stirring for 10 minutes until thickened.
7. Season with salt and pepper.
8. Remove the bay leaf.
9. Blend in a liquidizer - this is optional, as they stew is often served chunky, with just olive oil for finishing.
10. Serve in bowls with croutons and parmesan

onion, clove garlic, italian plum tomatoes, baguette, extra virgin olive oil, bay leaf, salt, croutons

Taken from cookpad.com/us/recipes/360738-pappa-al-pomodoro (may not work)