This seems like just another food picture, but there is more to it. It is an act of self-care, something I have felt unable to do for the past six months. This Papa Al Pomodoro heralded that I was coming back to life after a time of treading water. Stressful times get the adrenaline surging and self-care recedes. The things you love to do and the fresh food you used to love preparing are swept aside, thought of as time-thieves.

The thing is, that by making space for preparing good food and doing the things you love, you end up with more time, not less. There is more energy and a clearer head space. I am learning…

Papa Al Pomodoro

1 kg ripe tomatoes, halved

1 tbsp olive oil

1 red onion, sliced

4 cloves chopped garlic

1 red chilli

400g can chopped tomatoes

1 L veg stock

1/2 bunch basil leaves

1 cup torn sourdough  bread

Preheat oven to 180 C and line oven tray with baking paper. Arrange tomatoes on tray. Drizzle with half the oil. Bake 30 minutes until roasted. Set aside to cool slightly. In a large saucepan, heat remaining oil. Cook onion until tender and then add garlic and chilli, stirring for one minute. Stir in roasted tomatoes and canned tomato, mashing tomato slightly. Cook 4 minutes, and add any seasoning you wish. Pour in stock. Simmer and cook for 15 minutes.

After serving, add the basil and sourdough to soup. You can include a sprinkling of Parmesan if you wish. It is divine!