Servings: 4

• 250 g or 9 oz stale, white, Tuscan-style bread
• 1 l or 1 3/4 pt or 4 1/2 cups water or hot vegetable stock
• 600 g or 1 lb 5 oz ripe tomatoes
• 4 large cloves of garlic
• basil
• olive oil

For perfect results, assemble all the ingredients first because, though simple, this dish needs both very little cooking and a speedy preparation with no interruption or change of mind and mistakes are not allowed.

In a large pan, sauté the garlic gently in 4 tablespoons of olive oil. As soon as it turns golden, toss in the peeled tomatoes and a nice bunch of basil, all roughly chopped, and finally the thickly-sliced bread. Bring to the boil for a moment, adding the water or (if you like a smoother, fuller flavour) the vegetable stock, so that you get a dense mush without the bread disintegrating.

Be careful, however, of the amount of juice exuded by the tomatoes; you absolutely must add all the liquid, be it water or stock.

Season with salt and pepper. That's all! Lift the lid and you will savour all the aromas of summer. By the way, this dish is delicious either hot or cold, but never dredged with Parmesan cheese...