Yield: 6 Servings
|\N \N||Salt & pepper|
|1 pounds||Stale country bread, cut into chunks|
|¾ cup||Olive oil|
|2 larges||Garlic cloves, minced|
|2 pounds||Ripe tomatoes, peeled, seeded & chopped|
|10 eaches||Basil leaves|
|\N \N||Olive oil|
Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.
Carol Field, "Italy in Small Bites"