Pappa al Pomodoro

Method

Heat 60ml of olive oil in a large saucepan over medium heat and gently fry the crushed garlic until fragrant but not browned, about 1 minute. Add the chopped tomatoes with their juices, salt, and pepper, then simmer for 15 minutes, stirring occasionally, until the tomatoes break down into a sauce. Tear the stale bread into bite-sized pieces and add to the pan along with the stock, stirring well to combine. Continue simmering for a further 10-15 minutes, stirring frequently, until the bread disintegrates and the soup becomes thick and porridge-like. Stir in most of the fresh basil leaves and remove from heat. Drizzle with the remaining olive oil and garnish with the reserved basil before serving at room temperature or warm, as preferred.