Classic Tuscan Bread and Tomato Soup (Pappa al Pomodoro)

INGREDIENTS: (4 servings)
4 Large ripe Tomatoes or 14 oz can peeled Tomatoes
10-12 half inch slices hard crusted Bread
2 Cloves of Garlic
1 Vegetable broth cube
3/4 Cup Extra Virgin Olive Oil
6 Fresh Basil leaves
Red hot chilli pepper or Red Cayenne Pepper
Salt and Pepper

Clean off a couple garlic cloves and put them in a large pot, add 3/4 cup of extra virgin olive oil, put it on the stove and simmer over low heat.
While the garlic is browning, peel the tomatoes, putting them into boiling water for a couple minutes until you can strip their peel.
Now cut and slice them into dices.
Add tomatoes to garlic, with pinches of salt, some ground black pepper and a couple of chilli pepper (or red cayenne pepper).
Next put the broth cube to a pot with water (4-5 cups water) and let it dissolve while simmering on a low heat. Make sure to stir around the tomatoes while they're simmering.
Prepare the bread by cutting it into ½ inch slices.
The bread should be a few days old .
If the bread for some reason isn't that hard it can be lightly toasted
After 10 minutes remove the garlic cloves from the pot with the tomatoes, and add in the broth, about 3 cups. Raise the flame a little to medium heat.
Add in the slices of bread and break them up slowly with a wooden spoon into medium size chunks.
Low the heat and let simmer for about 20-30 minutes, with a lid on, until a good portion of the liquid mixture has been absorbed by the bread.
Turn off the heat and let it rest for 40 minutes to 1 hour.
After that rip up some fresh basil and add in.
Then mix-stir everything together and taste it for seasoning.
Season to your taste mostly by adding in some extra salt and some ground black pepper.
The dish should have a thick porridge feel to it.
Before serving add a ‘C' of extra virgin olive oil to the top, a ‘C' is just a few dribbles of olive oil.
If the Pappa al pomodoro is not warm enough, warm it up slowly on the stove or in the microwave.