Ingredients
1 lb crusty Tuscan bread, several days old
3 lg cloves garlic, peeled
8 large sage leaves, fresh or preserved in salt
3/4 C EVOO
1 1/2 lbs very ripe fresh tomatoes or drained canned tomatoes (pref imported Italian), cut into pieces
5 1/2 C boiling chicken or meat broth, preferably homemade
Salt & freshly ground pepper
6-8 tsp EVOO for garnish
Preparation
Cut the bread into 1" cubes. Finely chop the garlic & sage together on a board. Heat the oil in a medium-sized casserole, preferably of terra cotta, over medium heat. When the oil is warm, add the chopped ingredients and saute for 5 minutes or until very light golden.
Meanwhile, pass the fresh or canned tomatoes through a food mill, using the disc with the smallest holes.
When the chopped garlic & sage are ready, add the bread & saute for 5 minutes, continuously mixing with a wooden spoon. Add the tomatoes, mix very well & when they are well incorporated into the bread, after about 2 minutes, add the boiling broth. Season with salt & pepper, mix very well with a wooden spoon & let broth return to a boil. Mix, cover & transfer to a trivet to rest for 1 hour.
When ready, mix the soup very well to remove any remaining lumps in the bread. Taste for salt & pepper, then serve w/a tsp of olive oil sprinkled over each serving.
