Pappa al pomodoro

For 4 people: 500 g of peeled tomatoes-250 grams of stale bread-1 litre vegetable stock-2 cloves of Garlic-Basil-olive oil-Salt and pepper

In a large saucepan, sauté the garlic with a few tablespoons of oil, Add the tomatoes, chopped Basil and a pinch of salt and pepper. Cook for about 20 minutes.
Then pour the broth, let it boil again, then add the dried bread, crumbled and let it cook for about fifteen minutes. Stir occasionally with a wooden spoon.
Serve the dish hot.