Pappa al Pomodoro

• 1/2 pound loaf stale Tuscan or other peasant bread
• 3 pounds very ripe tomatoes
• 6 tablespoons extra-virgin olive oil
• 1 large garlic clove, sliced
• 12 large basil leaves
• Freshly ground black pepper to taste
• Freshly grated Parmigiano Reggiano to taste (optional)

1. Cut bread into large chunks.
2. If any of the center is soft, discard it.
3. Cut tomatoes in half.
4. Squeeze out the seeds and discard.
5. Cut tomatoes into large chunks.
6. Heat oil in a large pot and saute garlic until it begins to brown.
7. Stir in the tomatoes and cook for about 5 minutes, until they soften.
8. Add bread and continue cooking, stirring occasionally, until bread has absorbed most of the liquid.
9. Shred basil and stir in along with the pepper.
10. Allow mixture to stand for about 15 minutes or longer.
11. Serve lukewarm or at room temperature.
12. If desired, serve with grated Parmigiano, about one tablespoon a serving.

bread, very ripe tomatoes, extravirgin olive oil, garlic, basil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10635 (may not work)