Pappa al Pomodoro

Cut the stale bread into slices, peel the garlic and slice it thinly, rinse the basil and pat it dry.

In a wide pot over medium heat, warm 60 ml of olive oil, add the garlic and cook for about 30 seconds without letting it brown.

Pour in the canned tomatoes, mash them with a spoon, add salt and simmer uncovered over low heat for 30 minutes.

Pour in the vegetable stock, stir and bring to a gentle simmer. Add the bread slices, pressing them down lightly with a ladle if needed so they're covered with the tomato liquid.

Cover the pot with a lid and let sit for 15 minutes, so the bread softens and absorbs the sauce.

Return the pot to low heat and cook for another 5–10 minutes, stirring often and mashing the bread with a spoon, until the mixture becomes thick and smooth.

Remove from heat, add the basil leaves and another 15 ml of olive oil, stir, and adjust the salt if needed. Serve hot, warm, or at room temperature.