Leggo's Recipes - Pappa Al Pomodoro

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon Leggo's Traditional Basil Pesto
• Pinch dried oregano
• Salt and freshly ground black pepper
• ½ cup Leggo's Tomato Paste
• 800g can peeled whole tomatoes, undrained
• 1 litre water
• Pinch sugar
• 2 cups fresh breadcrumbs
• Olive oil, for drizzling
• Basil leaves, for garnish

Cooking Method

1. Heat olive oil in a saucepan, add onion and garlic and cook for 1 minute. Add Leggo's Pesto, oregano, salt and pepper and sauté until onion is cooked.
2. Add Leggo's Tomato Paste and cook, stirring for 3 minutes. Add undrained tomatoes, water and a pinch of sugar, cover and simmer for 30 minutes.
3. Puree and stir in fresh breadcrumbs. Serve drizzled with olive oil and garnish with fresh basil.