Name: Tomato-chilli vongole with tomato crumbs
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 1½ tbsp olive oil; 1 onion, thinly sliced; 1 long red chilli, thinly sliced; 2 garlic cloves, finely chopped; 250 gm cherry tomatoes, halved; 1.5 kg vongole, soaked in cold water for 20 minutes to remove grit, drained; 180 ml dry white wine; Tomato crumbs; 150 gm day-old ciabatta or sourdough bread, coarsely torn; 3 small very ripe Roma tomatoes, diced; 50 ml olive oil; 1 garlic clove, finely chopped

Tomato-chilli vongole with tomato crumbs

Australian Gourmet Traveller recipe for tomato-chilli vongole with tomato crumbs.

Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Ingredients

1½ tbsp olive oil

1 onion, thinly sliced

1 long red chilli, thinly sliced

2 garlic cloves, finely chopped

250 gm cherry tomatoes, halved

1.5 kg vongole, soaked in cold water for 20 minutes to remove grit, drained

180 ml dry white wine

Tomato crumbs

150 gm day-old ciabatta or sourdough bread, coarsely torn

3 small very ripe Roma tomatoes, diced

50 ml olive oil

1 garlic clove, finely chopped

Method

Main

1.For tomato crumbs, preheat oven to 160C. Combine bread and tomato in a bowl and mix well with your hands, squeezing tomato into bread as you go. Combine oil and garlic in a small bowl, pour over bread mixture, season to taste and mix well with your hands to combine. Stand for bread to soak (30 minutes), then spread on a baking tray lined with baking paper and bake, stirring occasionally, until golden and crisp (50 minutes-1 hour). Cool, coarsely crumble and set aside.

2.Heat oil in a large saucepan over medium-high heat, add onion, chilli and garlic and stir occasionally until tender (4-5 minutes). Add tomato and stir occasionally until beginning to break down (3-4 minutes), then add vongole and wine, season to taste, cover with a lid and cook, shaking pan occasionally, until vongole open. Serve hot, scattered with tomato crumbs.