Tomato Bread Soup (Pappa Al Pomodoro Alla Livornese)

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   ["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."]

* Per serving · 4 servings · Values may vary.

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