1 lb small cubed Italian Bread (2days old)

2 lb Tomatoes

½ cup extra virgin Olive Oil

3 cloves garlic, finely chopped

2 Bay leaves

2 - 3 cups Water

1 - 2 Crumbled dried chili peppers

Salt

Pepper

8 - 10 Fresh Basil Leaves, torn

Step 1

Place cubed bread in a bowl, cover with cold water, and let soak for 5 minutes.

Step 2

Drain bread crumbs, squeezing out excess moisture, set aside.

Step 3

Blanch the tomatoes in a pan of boiling water for 1 minutes. Drain and slip off the skins. Chop coarsely.

Step 4

Heat half the oil in a heavy saucepan and sauté the garlic and bay leaves for 2-3 minutes

Step 5

Add the bread and stir over medium-low heat for 3-4 minutes.

Step 6

Add the tomatoes and about 2 cups of water. Season with salt and pepper. Simmer over low heat for 15 minutes, stirring often. If soup becomes too thick, add more water (it should be about the same consistency as porridge.)

Step 7

Drizzle the remaining olive oil, sprinkle with basil, serve hot.