Pancotto

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 900 g (2 lb) ripe tomatoes
  • 2 tablespoons olive oil

Method

  1. To peel the tomatoes, score a cross in the base of each tomato. Put in a bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut in half, remove the seeds and chop.
  2. Heat the oil in a large saucepan. Cook the garlic and onion over low heat until softened but not browned. Add th