grams (approx. 17.6 ounces) of ripe tomatoes
2 garlic cloves
basil peperoncino (hot peppers)
1 quart of meat broth
extra virgin olive oil
300 grams (approx. 10.6 ounces) of stale homemade
Italian white bread.
the garlic and peppers in the oil. When the garlic is slightly
browned, take it out. Add the pureed tomatoes and the basil.
Cook for a few minutes, then add thinly-sliced bread and
mix well. When the bread has absorbed the tomato sauce,
add the boiling broth and salt and pepper to taste. Let
it boil for about 15 minutes, adding broth as needed. Let
it stand for about an hour, then stir well to completely
dissolve the bread. Serve hot, but not boiling with a little
Tuscan extra virgin olive oil and some basil leaves.