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Pappa Al Pomodoro Alla Jamie Oliver

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.0
Energy (kCal)4865.0
Carbohydrates (g)-
Total fats (g)502.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180C/350°F. | 2. Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves. | 3. Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes. | 4. Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened. | 5. Add tinned tomatoes, fill tin with water, add that. | 6. Break tomatoes up with spoon, boil, then simmer for 15 minutes. | 7. Tear the bread into thumb sized pieces and add to pot, mix well, season to taste. | 8. Tear in the basil leaves and let soup sit on low heat for ten minutes. | 9. Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray. | 10. Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary. | 11. Remove from heat, add 6-7 tbsp olive oil. | 12. Serve with a little extra basil torn over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 500 g ripe 445.0 0.0 99.0 2.5
    garlic clove 3 sliced 445.0 0.0 99.0 2.5
    basil leaf 1 chopped 445.0 0.0 99.0 2.5
    extra virgin olive oil 445.0 0.0 99.0 2.5
    plum tomato 2 cans 445.0 0.0 99.0 2.5
    bread 500 g 4420.0 0.0 0.0 500.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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