Pappa al pomodoro, Tuscan bread and tomato soup

Directions

1. Briefly dip the bread in the water so that it can be crumbled by hand; it should not be soaked. ⏱ ≈ 30 min
2. Heat olive oil in a large frying pan over medium heat. Add the minced garlic and cook until it starts to turn golden brown, but be careful not to burn it. ⏱ ≈ 10 min
3. Add the tomato sauce, season with salt, and bring to a simmer over medium heat. ⏱ ≈ 10 min
4. Add the squeezed bread, cut into pieces no smaller than a walnut, and mix until it is completely red. The tomatoes should retain their fresh flavor. ≈ 4 min
5. Serve hot in bowls, with a drizzle of olive oil, some pepper, and a basil leaf. ≈ 2 min