INGREDIENTS
3 T extra-virgin olive oil
1 large shallot finely diced
1 clove garlic minced
2 pounds fresh tomatoes chopped
3/4 lb rustic Italian bread cubed
2 cups water
1 cup loosely chopped basil leaves
Salt and pepper to taste
Freshly grated Romano or Parmigiana
DIRECTIONS
In a large deep skillet, cook shallot and garlic until soft. Add chopped tomatoes and juices and bring to a boil. Reduce to a simmer and cook until tomatoes break down.
Add bread and water and mash with potato peeler until desired consistency. Add basil. Season to taste. Simmer for 10 minutes or more.
Garnish with cheese.
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