Baked Tomato And Bread Soup

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, chopped
• A 28-ounce can plum tomatoes
• Salt and freshly-ground black pepper
• 6 thin slices country bread, lightly toasted
• 1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. Heat the oil in a heavy skillet.
3. Add the onion and saute over medium heat until golden.
4. Stir in the garlic.
5. Chop the tomatoes with their juice and add to the skillet.
6. Season the mixture to taste with salt and pepper.
7. Line the bottom of a 2 quart oven-proof mixing bowl or deep baking dish with 2 slices of the bread.
8. Sprinkle with two tablespoons of the cheese and spoon half the tomato mixture over it.
9. Add 2 more slices of the bread, 2 more tablespoons of the cheese and the rest of the tomato mixture.
10. Top with the remaining bread and cheese.
11. The juices from the tomato mixture should come about to the level of the top layer of the bread.
12. If they do not, add a little water.
13. Cover the dish tightly with foil, place in the oven and bake about 1 hour, until the soup is bubbling and has puffed up.
14. Serve at once.

extra virgin olive oil, onion, garlic, tomatoes, salt, thin slices country bread, parmesan cheese

Taken from cooking.nytimes.com/recipes/4527 (may not work)