TUSCAN TOMATO SOUP

Serves 4

Ingredients:

4 garlic gloves
4 sage leaves
4 Tbs. Extra virgin olive oil
5 oz. Pureèd peeled tomatoes
6 oz. Saltless stale bread broken into small pieces
1 quart stock (vegetable or meat – warm)
8-10 large basil leaves
salt, pepper, dried pepper flakes (optional)

Crush the garlic cloves and place them in a large pot with the sage and evoo over a high heat. Just after the garlic browns remove the sage and garlic and add the tomato and let cook over a low flame for 5 minutes. Add pieces of stale bread and stir continuously to form an amalgamated mixture.
Add ¾ of the stock and the basil ripped into large pieces and let it cook for another 5 minutes stirring occasionally. Let rest for 15-20 minutes, then pass the entire mixture through a hand vegetable grinder with large holes. Add the remaining stock and a crushed garlic clove if desired.
Serve with a drizzle of evoo.