Ingredients
- 9 ounces Tuscan bread (preferably a day or two old)
- 1 quart water (to soak bread)
- 3 1/2 ounces olive oil
- plus extra for drizzling
- 17 1/2 ounces very ripe large tomatoes
- cubed
- 1 carrot
- finely minced
- 1 large white onion
- finely minced
- 1 celery stalk
- minced finely
- 1/4 cup parsley
- chopped
- 20 fresh basil leaves
- chiffonade
- 1 cup warm water (for cooking)
Instructions
- Place the bread in 1 quart of water until thoroughly soaked.
- Drain and squeeze out as much water as possible.
- Set aside.
- Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil.
- Let simmer for a few minutes.
- Crumble the bread into the skillet, stirring frequently.
- Add 1 cup of water and let simmer about 25 minutes.
- Drizzle with olive oil before serving.
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