Preheat the oven to 150°C/or 302 °F fan force to start making your Pappa Pomodoro.

Bake the slices of bread until they become dry and hard. Do not let them become brown or toasted.

Place the slices of bread on a tray lined with baking paper. Put this in the oven and toast for 15 mins or until they become dry and hard

Flip each slice over at 7 mins, so both sides cook evenly.

Place the can of peeled tomatoes in a mixing bowl then use your hands to crush them.

Heat a large non-stick pot on medium-low heat and add 5 tbsp of extra virgin olive oil.

Add the chopped onion and cook for about 10 mins until golden brown, stirring every so often with a wooden spoon.

After approx 10 mins the onions will have started to brown. It’s now time to crush the garlic using a garlic press and add the 2 cloves to the pot.

Cook for about 30 seconds, making sure not to burn it.

Then add the hand-crushed peeled tomatoes to the pot for your Pappa al Pomodoro.

Use a wooden spoon to mix the tomatoes with the garlic and onions then add a generous amount of salt and pepper and stir.

Pour in half of the vegetable stock (approx 100ml) and cook for 10 mins. Make sure the ingredients bubble then add the rest of the vegetable stock – don't worry, the bread will soak up all the liquid.

Add just a few basil leaves, breaking them with your hands and mixing them through.

Now, break the bread into small pieces, so they cook faster and are easier to manage, before adding them to the Pappa Pomodoro mixture.

Combine the bread really well with the tomato and stock so it is completely lathered in the sauce.

Use a wooden spoon to help break the bread down even more.

Make sure the bread is completely soft and mushy before mashing it down further with a whisk to combine everything and get the right Pappa al Pomodoro consistency!

Add more extra virgin olive oil if the bread is still too dry. It will reactivate the sauce and bring it back to life.

Now your pappa al pomodoro is done!