PAPPA AL POMODORO

3/4-1c. olive oil 1 lg cloves garlic

1 T. tomato paste 2# fresh tomatoes, peeled, seeded, chopped

8-10 fresh basil leaves chopped 6c. chicken broth

salt &pepper 1# stale dark Tuscan bread

Heat oil in skillet, add garlic and sauté, stir in paste, then tomatoes, and basil. Simmer 5 min. Heat broth, salt, pepper and stir in bread in small chunks. Add tomato mix and cook 2-3 min., remove and let stand 1 hr. Stir before serving hot or cold. Drizzle with olive oil before serving.

(I guess I'm not a purest. Simplicity is more important for me. I skipped the tomato paste-only had fresh ones, didn't peel or seed my tomatoes. I used only 4c. chicken bullion instead, because of more juice from the tomatoes, and I used whole wheat bread--and it was great!)