Serves 4

2 tbsp extra-virgin olive oil,
plus extra for drizzling
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
½ tsp dried oregano
2 x 400g tins of plum tomatoes
Salt and black pepper
1 bay leaf
Pinch of sugar
200g rustic white bread, slightly stale,
sliced 1½cm thick
1 x 250g ball of fresh Mozzarella, torn

1. Heat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a large pan over a medium heat and cook the onion for 8-10 minutes. Add the garlic and oregano and cook for 1-2 minutes longer.
2. Add the tomatoes and crush against the sides of the pan using a wooden spoon. Season with salt and pepper and add the bay leaf and sugar. Bring to a simmer and cook for 10 minutes. Taste and add more salt, pepper or sugar as needed.
3. Pour half of the tomato sauce into a 20cm square baking dish. Arrange half the bread pieces over the sauce, tearing them to fit into a roughly even layer and pressing them down lightly. Drizzle with olive oil and season with salt and pepper.
4. Layer over half of the Mozzarella. Pour over the remaining sauce and top with the remaining bread pieces, pushing them down a little into the sauce. Drizzle over more olive oil and scatter over the remaining Mozzarella.
5. Bake for 25 minutes until golden and bubbling. Allow to sit for 10 minutes, then serve with a green salad.

Per serving: 389kcals, 19.9g fat (19g saturated), 34.3g carbs (9.9g sugars), 20.1g protein, 3.7g fibre, 0.624g sodium