12 ounces bread italian homemade stale thinly sliced
2 tablespoons olive oil extra-virgin for serving
4 servings bell pepper
4 servings salt
1 pound tomatoes diced ripe peeled
Equipment
Directions
Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently.
Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates.
Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.
