La Buona Tavola/The Art Of Cooking

Pappa al pomodoro/Tomato and bread soup

1 (12-ounce) can peeled whole tomatoes
6 tbs, olive oil (or extra virgin olive oil if possible)
4 cloves garlic. chopped
2 bunches basil, chopped
4 cups of vegetable broth

Preparation:
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, the vegetable broth, salt & pepper cook for 20 minutes and set aside.
Meanwhile, mix 1 tbs. olive oil, the rest of the garlic with the bread cubes in a baking pan. Add salt & pepper to taste, and bake until golden, Add stewed tomatoes to the bread, cook for 10 more minutes. Serve into single soup bowls adding the rest of the basil and a dash of extra virgin olive oil.

Buon appetito