5slices Italian bread, ideally stale, crusts removed
3tablespoonsolive oil, extra virgin
6clovesgarlic, minced
2poundsplum tomatoes, ripe, peeled, seeded and juice reserved or 1 - 35 ounce can Italian plum tomatoes, diced and seeded, juices reserved
4cupschicken stock, or vegetable stock
salt and black pepper
10fresh basil leaves
olive oil, extra virgin, for drizzling
Instructions
Preheat the oven to 375°F (only if you are using fresher bread).
If the bread is stale, just set it aside. If it is fresh, arrange the bread slices on a baking sheet and toast until they are light golden brown. Watch carefully so they don't burn. Remove and set aside.
Heat the olive oil in a large pot over medium heat. Add the garlic and cook until it is golden, about 6 minutes.
Add the tomatoes and their juices to the pot. Bring to a boil, stirring occasionally. Add the toasted bread and stock and return to a boil. Season lightly with salt and pepper and adjust the level of heat to a simmer.
Cook, uncovered for about 40 minutes. After 30 minutes add the basil leaves. Whisk occasionally to break up the pieces of bread. Adjust the seasoning if needed.