6 c Stock
Salt & pepper
1 lb Stale country bread, cut
— into chunks
3/4 c Olive oil
2 lg Garlic cloves, minced
2 lb Ripe tomatoes, peeled,
— seeded & chopped
10 ea Basil leaves
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.
Yields
6 Servings