Pappa al Pomodoro

Tomato and Bread Soup

6 tbs. extra-virgin olive oil
4 cloves garlic, chopped
2 bunches basil, chopped
1 pt. beef or chicken broth
3 lbs. ripe, peeled and seeded tomatoes, cut into large pieces
2 loaves day-old country bread, cubed
salt
black pepper, freshly ground

Heat 4 tbs. olive oil, 3 cloves of garlic and half the chopped basil in a saucepan over a low heat. Do not brown the garlic. Add the tomatoes, cook for 20 mins. and set aside.

Mix 1 tbs. oil, the rest of the garlic with the bread cubes in a baking pan. Add salt and pepper to taste, and bake until golden. Add stewed tomatoes to the bread and the broth; cook for 10 more mins.

Serve into single soup bowls adding the rest of the basil and a dash of extra-virgin olive oil.