From Cookie magazine
INGREDIENTS
1 cup olive oil
3 garlic cloves, peeled and smashed
6 cups day-old white bread, without crusts, torn into small pieces
1 (28-ounce) can whole peeled tomatoes, pureed with their juice
4 cups vegetable stock (or water)
3 to 4 basil leaves, torn into small pieces
Kosher salt to tasteDIRECTIONS
- Heat the oil in a large, deep saucepan over low heat.
- Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
- Add the tomatoes, stock, basil, and salt.
- Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.
Serves 6.
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