Pappa Al Pomodoro

• 4 tablespoons extra virgin olive oil, plus additional oil for topping (optional)
• 4 large cloves garlic, crushed
• 1 2-pound-3-ounce can best-quality Italian tomatoes
• 8 ounces stale Italian or sourdough bread, torn into 1-inch pieces
• 6 cups chicken or vegetable stock
• 30 or more basil leaves
• Sea salt and freshly ground black pepper

1. Heat the olive oil in a large pot, and saute the garlic for about 30 seconds, just until it colors.
2. Do not let it burn.
3. Add the tomatoes, and cook over medium-high heat, stirring occasionally, for 10 to 15 minutes, until the mixture thickens.
4. Add the bread and stock, and cook slowly for 30 minutes longer.
5. The mixture should be lumpy and thick.
6. Add the basil, remove from the heat and allow to sit for at least 10 minutes.
7. Season with salt and pepper.
8. Serve warm in winter and at room temperature in summer.
9. Pour the soup into bowls, and top with additional oil, if desired.

extra virgin olive oil, garlic, italian tomatoes, italian, chicken, basil, salt

Taken from cooking.nytimes.com/recipes/1289 (may not work)