Preparation Time
15 minutes
Serves
4-6
Nutrition
N/A
Puree
Blend some of the tomatoes and basil then soak pieces of bread until you have a thick puree.
Finger Food
Let your baby pick at pieces of soaked bread and cherry tomatoes.
Ingredients
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250g stale sourdough/wholemeal bread, ripped into 2–3cm pieces
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60ml good red wine vinegar
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60ml olive oil
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1 clove of garlic, crushed
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500g cherry or good-quality ripe tomatoes
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salt and freshly ground black pepper
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A bunch of fresh basil
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1 celery heart, thinly sliced
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1 small red onion, thinly sliced
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50g stoned olives
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A pinch of dried oregano
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Lots of good olive oil
This dish is a great way to use up bits of old bread, and they soak up the delicious flavours of fresh tomatoes, basil and olive oil
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Put the bread into a wide, shallow serving dish.
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Put the vinegar, oil and garlic into a bowl and mix together, then drizzle over the bread, mixing it in well with your hands.
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Halve the tomatoes, sprinkle with salt and add to the bread.
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Set aside a few leaves of basil for the garnish and scatter the rest over the bread, along with the celery, onion and olives. Sprinkle with a little oregano and drizzle with lots of good olive oil.
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Cover the dish and set to one side in a cool place until ready to serve.
This recipe is taken from Leon: Fast Vegetarian by Jane Baxter & Henry Dimbleby (Octopus, £25) Publishing in March 2014