Start by toasting stale bread in the oven or on the grill until slightly brown. In the oven: for 7-10 minutes at 400FOn the grill: for a few minutes on each side.Once ready, let cool lightly. Rub each piece with garlic clove.
In a large skillet pan add a splash of oil oil. Place bread pieces evenly. Add tomato sauce, diced tomatoes and vegetable or meat stock.If tomato sauce is not sweet enough add 1 tbsp of sugar.
Taste for salt. Add pepper and more salt if needed.
Let simmer for 30-40 minutes, stirring occasionally and breaking bread into smaller pieces. Soup is ready ready when bread and tomatoes become one completely mushy mix.
Add torn fresh basil leaves, give a final stir.
Serve hot, drizzled with high quality extra virgin olive oil.
Take this Bread and Tomato Soup up level to the next by coating with a layer of freshly grated Parmesan cheese.
Tuscan Bread & Tomato Soup (Pappa al Pomodoro) https://www.italianrecipebook.com/tuscan-bread-tomato-soup-pappa-al-pomodoro/