Pappa Al Pomodoro

• 12 cup olive oil, divided
• 3 garlic cloves, chopped
• 14 cup dried rubbed sage leaves or 12 cup fresh sage leaf, chopped
• 8 -10 ounces stale coarse-textured bread, thinly sliced
• 2 lbs tomatoes, peeled (and crushed or finely chopped, do not use tomatoes sold as crushed)
• 4 cups chicken stock
• 4 cups beef stock
• salt, pepper to taste
• 14 lb butter (or to taste)
• 12 cup parmesan cheese, freshly grated

1. Heat 1/4 cup olive oil in saucepan, saute garlic and fresh sage (add dry at later point) until garlic just starts to color.
2. Add bread, tomatoes, stock, and seasonings.
3. Heat to a simmer, cover and cook on low 45 minutes, stirring occasionally.
4. Remove cover, add dry sage, butter, and remaining 1/4 cup olive oil.
5. Cook another 5 minutes.
6. Stir in cheese after removing from heat.
7. Adjust seasonings and serve with extra cheese.

olive oil, garlic, sage, bread, tomatoes, chicken stock, beef stock, salt, butter, parmesan cheese

Taken from www.food.com/recipe/pappa-al-pomodoro-495490 (may not work)