2 Cloves garlic, chopped
1/4 ts Dried red pepper flakes,
-approximately
1/4 c Olive oil
1 lb Ripe tomatoes, seeded and
-chopped or 2 cups canned
-tomatoes, chopped
24 c Day old dried bread or good
-quality unsweetened
-wholewheat Italian bread,
-or country french white
-bread, cut in 1″ cubes
3 c Chicken or beef broth,
-preferably homemade
1/4 c Snipped fresh basil leaves
Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for
about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10
minutes. Add bread and broth and bring to a simmer. Stir well and cook,
uncovered, for 15 minutes or until consistency is porridge-like. Season to
taste with salt. Serve right away, drizzled with more olive oil and
snippets of fresh basil or let stand until you are ready to eat; can be up
to 2 hours and eaten at room temperature.
Yield: 4 servings
Yields
4 Servings