easiest way to make homemade Tomato & onion panade

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato & onion panade. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato & onion panade is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato & onion panade is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 600g day-old Italian-style crusty bread
  • 2 tablespoons olive oil
  • 3 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • Salt & freshly ground black pepper
  • 2 x 400g cans whole peeled Italian tomatoes
  • 500ml (2 cups) cold water
  • 2 tablespoons Massel chicken style liquid stock

Method

  • Step 1
    Preheat oven to 180°C. Use a serrated knife to trim crusts from the bread. Cut bread into 2.5cm cubes. Place in a bowl and drizzle with half the oil. Toss to coat. 2. Heat remaining oil in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for 8 minutes or until soft. Remove from heat. Season with salt and pepper and set aside.
  • Step 2
    Drain tomatoes and reserve the liquid. Use a fork to roughly crush tomatoes.
  • Step 3
    Place half the bread cubes in a 2L (8-cup) capacity ovenproof dish. Top with half the tomato and half the onion mixture. Repeat with the remaining bread, tomato and onion mixture.
  • Step 4
    Combine reserved tomato liquid, water and stock in a jug. Pour over panade and cover with foil. Bake in oven for 1 1/2 hours. Remove foil and cook for 15 minutes or until brown. Serve immediately.

So that’s going to wrap it up for this exceptional food Tomato & onion panade recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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