Ingredients
- 1 1/2 tablespoons extra-virgin olive oil plus extra, for drizzling
- 3 medium garlic cloves finely chopped
- 1 small yellow onion diced
- Pinch of salt optional
- 2 cups chicken or vegetable stock
- 1 can crushed tomatoes with juice (28 ounces)
- 3/4 teaspoon sugar optional
- 6 ounces rustic bread day-old or fresh, crust removed, torn into 1-inch pieces
- 1 large handful fresh basil leaves torn, plus more for garnish
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion along with a pinch of salt if using, and cook until the onion is soft, about 5 minutes.
- Pour in the stock and add the crushed tomatoes with their juices. Add sugar if using. Bring to a boil, then reduce the heat and let it simmer gently for 20-30 minutes, stirring occasionally.
- Turn off the heat. Stir in the torn bread and basil leaves, pressing the bread into the liquid to create a thick, porridge-like texture.
- Season with salt and pepper to taste, let the mixture sit for 20 minutes, then whisk or stir vigorously. Garnish with extra olive oil and basil leaves on top before serving.