Method

• 1.
  Score the tomatoes then plunge them in a large pot of simmering water for 1 minute. Drain and place them in a bowl of iced water. This process will allow you to pinch the skin off the tomatoes easily. Once they are peeled, roughly chop them and set aside.
• 2.
  Heat the oil in a large, heavy-based pan, add the onion along with a pinch of salt and allow to soften and slightly colour over medium heat for 4 minutes. Add the garlic and cook for 1 minute, being very watchful as it can easily burn. Drop your tomatoes in; season. Add the bread and stock. Bring to a simmer, then turn the heat to low and cook, covered, for 30–35 minutes or until the bread has surrendered into the sauce and turned it into a custard-like consistency. During the cooking, occasionally check to see if the soup has dried out too much; if so, add a little more stock.
• 3.
  To serve, ladle the soup into bowls, add freshly ground black pepper, a good drizzle of extra-virgin olive oil and top with a generous amount of basil. Enjoy hot, warm or at room temperature.