Ingredient
1 cup Extra Virgin Olive Oil
2 cloves garlic, chopped
1 tsp. tomato paste ( the kind in a tube is best)
2 lb. Fresh vine ripe tomatoes, peeled seeded and chopped or 28 oz San Marzano canned tomatoes
10 ea. Fresh basil leaves, shredded
6 cups chicken stock
1 lb. stale rustic bread such as Pugliese, broken into
small chunks 1 loaf
salt and pepper
Method
1. Heat stock in lg. sauce pan to a simmer. Heat 3/4 cup of oil in large heavy saute pan over medium heat.
2. Add garlic and lightly saute. Stir in tomato paste and then tomatoes and basil. Simmer over medium-low heat about 5 min.
3. Bring stock to a boil and stir in tomato mixture and bread chunks and season to taste with salt and pepper. Cook over medium heat for 2-3 min.
4. Remove from heat and let sit uncovered for at least 15 min. Just before serving, stir soup well and serve drizzled with olive oil. This soup may be served hot, room tempture or cold.
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