Pain Perdu à la Tomate = De-Structured Pizza

Pain Perdu in French is a pudding similar to Spotted Dick and is a way to transform stale bread into something edible.
The alternative is to feed it to the ducks.

This time, the ducks will have to rely on someone else to provide their meal and yesterday’s baguette will become a savoury dish, using freshly made tomato sauce ( see previous post on Velouté de Tomate of 5 August 2014).

In Italy, this sauce is a passata, so called because it is put through a sieve to remove the seeds.

This de-structured pizza may not appeal to the genuine pizza lovers but it is easy to prepare and will be very tasty when you garnish it with parmesan shavings. You can, of course, add a few black olives, some anchovies and capers, depending on taste.
The texture will be very different from a traditional thin based, oven-baked pizza in that it will be soft – but it is worth trying.

If you do not want to make the tomato sauce from fresh tomatoes, tinned ones will be fine, providing you simmer them for long enough or the sauce will be watery.

Serves 4:

1 baguette or 4 thick slices of country bread or any other bread
Parmesan shavings
Fresh basil leaves

For the sauce:
1kg fresh tomatoes, rinsed and quartered
1 onion, peeled and quartered
1 garlic head, cloves peeled
Olive oil
Salt and pepper to season

1. Cut the bread in thick slices, toast it and rub it with peeled fresh garlic cloves.
Place it in a cooking pot containing the tomato sauce and simmer until most of the sauce has been absorbed by the bread.

2. Add a few leaves of fresh basil, drizzle with a little olive oil, sprinkle with parmesan shavings and serve immediately.

Bon Appétit!

Tip:
Try using chilli infused olive oil, sparingly if you do not like chillies too much.

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