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This Tuscan dish is best served at room temperature, which makes for easy traveling in a Thermos or Tupperware. The cooked tomatoes provide a huge dose of antioxidants.
- 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 taste
- 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.
