Panzanella
This is a traditional Italian bread and tomato salad, great as a side, but hearty enough to serve as a meal on its own. It’s a great use for day-old bread.
Ingredients 11
400 g ripe tomatoes, roughly chopped
sea salt, to taste, omit for babies
ground black pepper, freshly ground, to taste, just a tiny amount for babies
2 tbsp baby capers, rinsed and drained
1 small red onion, halved, thinly sliced
200 g roasted red pepper, store-bought, drained, roughly torn
2 anchovy fillets, thinly sliced
200 g sourdough bread, day-old, roughly torn, dried out in a warm place
2 tbsp red wine vinegar
120 ml extra virgin olive oil
1 bunch basil, small, leaves picked
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Method 5
Place the in a large bowl and season well with salt and pepper.
Add the , , , and (if using).
Mix well, then add the and toss everything together to combine.
Add the and , toss well and check the seasoning and balance, adding extra salt, pepper, vinegar and oil as desired.
Add the , mix well, and serve.
Pam Brook's tips
For younger babies purée until smooth — thin it out with a little water if it's too thick.
For older babies blitz briefly until lumpy for great finger food.
For toddlers serve as for adults.
NOTE: You can make your own roasted peppers by lightly brushing 2 whole red capsicums (bell peppers) with oil, then roasting them on a baking paper–lined tray in a 200°C (400°F) oven for 40 minutes (turning at 20 minutes) until charred, soft and squishy. Allow to cool, then split open and remove the seeds, rub off the charred skin and tear into pieces.
