This is a robustly flavoured loaf originated in Tropea in the southern Italian region of Cabria. Ripe full flavoured tomatoes are essential to its success. Choose firm red tomatoes, or leave unripe tomatoes stem-side down on a window sill to ripen. Store ripe potatoes in a dark cool place but don’t refrigerate them.
Another foot ball day, and thus a new bread recipe trial day!
500 gms, ripe
halved and finely sliced
3 tsp, dried
Sponge Method Time
About 1 hour
35 - 45 Minutes
200 deg Centigrate
Sprinkle the yeast in 150 ml of warm water.
Stir well to allow it to dissolve. Make sure the yeast is entirely dissolved and not sticking to the spoon or staying in lumps.
In the mean time, take the mentioned quantity of flour in a bowl and add salt to it. Mix well.
With a wooden spoon, pull in the flour from the sides to make the yeasted water into a thick paste. Cover with a moist kitchen cloth and keep aside for an hour to sponge.
Thinly slice the onions.
Make a slit at the bottom of the tomatoes and drop them in the boiling water for 1 - 2 minutes. This makes it easier to de-skin the tomatoes.
Cut them into quarters and remove the pulp and the seeds from all the tomatoes.
Take a non-stick pan and heat the olive oil in it.
After it's cooked, transfer it to a large plate so that it cools down by the time the yeasted paste is ready.
Stir the cooled tomato mixture into the fermented sponge. Mix in the flour to make a soft, sticky dough. The moisture content of the tomatoes will affect the consistency of the flour. In case the dough has become too wet, add a little flour to it while kneading.
Layer a bowl with some oil and put the dough in it. Cover with a moist kitchen towel and allow to rise for an hour or until doubled in size.
Make sure it is also covered with a moist kitchen towel, to avoid it from getting dry.
Leave to prove until doubled in size, approximately 35 - 45 minutes.