Pappa al pomodoro

Toast the bread in the oven at 150C fan-forced about 15 minutes, turning after 7, until dry and hard but not brown.

Crush the peeled tomatoes by hand to release all the juice; do not use a blender.

Over medium-low heat warm 4 to 5 tablespoons of olive oil and cook the onion about 10 minutes until golden brown.

Crush in the garlic and cook about 30 seconds without burning it.

Add the crushed tomatoes, stir gently, and season generously with salt and pepper.

Add half the stock (100 ml) and cook about 10 minutes until the tomato bubbles.

Add the rest of the stock so the sauce is not too dry, since the bread will soak up the liquid; cook 5 more minutes.

Add a little basil, then break the toasted bread by hand into small pieces into the pot and stir so it soaks up the sauce until very soft.

If it gets too dry, add more olive oil generously; mash everything with a whisk.

Stir in a good amount of olive oil and torn fresh basil, serve on a large plate and finish with a basil leaf.